Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice - Concepedia

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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

203

Citations

37

References

2011

Year

Ángela Suárez‐Jacobo, Corinna E. Rüfer, R. Gervilla, B. Güamis, Artur X. Roig-Sagués, Jordi Saldo

Food ChemistryUltra-high Pressure HomogenisationClear Apple JuiceFood EngineeringPost-harvest PhysiologyAntioxidant CapacityPolyphenolicsOxidative StressHealth Sciences

References

	Year	Citations

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