Open AccessEffect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice
Author(s) -
Antônio Bisconsin-Júnior,
José Fern,
o Rinaldi Alvarenga,
Amauri Rosenthal,
Magali Monteiro
Publication year - 2015
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000416
Subject(s) - pera , ascorbic acid , orange juice , orange (colour) , food science , hydrostatic pressure , antioxidant , fruit juice , chemistry , biochemistry , physics , thermodynamics