Bioactive compounds and quality parameters of natural cloudy lemon juices

Journal of Food Science and Technology

Volumn 53, Issue 3, 2016, Pages 1465-1474

  Uçan, Filiz ^a   Ağçam, Erdal ^b   Akyildiz, Asiye ^b  

^a KILIS 7 ARALIK UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Color; HMF; Natural cloudy lemon juice; Phenolic and carotenoid compounds; Storage

Indexed keywords

COLOR; ENERGY STORAGE; FOOD STORAGE; PASTEURIZATION; PHENOLS; PIGMENTS;

BIOACTIVE COMPOUNDS; CAROTENOID COMPOUNDS; CHLOROGENIC ACIDS; HMF; HYDROXYMETHYLFURFURAL; LEMON JUICE; PHENOLIC COMPOUNDS; QUALITY PARAMETERS;

CITRUS FRUITS;

EID: 84953278008     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2155-y     Document Type: Article

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