Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage

Food Control

Volumn 22, Issue 12, 2011, Pages 1975-1983

  Morales de la Pena M ^a   Salvia Trujillo, L ^a   Rojas Grau M A ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Fatty acid profile; Fruit juice soymilk beverages; High intensity pulsed electric fields; Mineral profile

Indexed keywords

GLYCINE MAX;

EID: 79960122749     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.05.015     Document Type: Article

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