Open AccessEffect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice
Author(s) -
Antônio Bisconsin-Júnior
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
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