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Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
(Wiley-Blackwell, 2011-08-11)
The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids and antioxidant capacity of orange juices were studied. After pasteurisation at 98°C (20s) and ...