Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Plant Foods for Human Nutrition

Volumn 70, Issue 2, 2015, Pages 153-159

  Cerrillo, I ^a,b   Fernandez Pachon M S ^a,b   Collado Gonzalez J ^c   Escudero Lopez B ^a   Berna G ^a   Herrero Martin G ^a   Martin F ^a   Ferreres, F ^c   Gil Izquierdo, A ^c  

^a UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE CHILE   (Chile)

^c RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Alcoholic fermentation; Amino acids; Orange juice; Thermal pasteurization; UHPLC MS MS

Indexed keywords

AMINO ACID;

ANALYSIS; CHEMISTRY; FERMENTATION; FRUIT AND VEGETABLE JUICE; PASTEURIZATION; SWEET ORANGE; TANDEM MASS SPECTROMETRY;

AMINO ACIDS; CITRUS SINENSIS; FERMENTATION; FRUIT AND VEGETABLE JUICES; PASTEURIZATION; TANDEM MASS SPECTROMETRY;

EID: 84939956288     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-015-0472-y     Document Type: Article

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