Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables - Concepedia

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Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables

201

Citations

29

References

2007

Year

Jennifer K. McInerney, Cathryn A. Seccafien, Cynthia M. Stewart, Anthony R. Bird

Innovative Food Science & Emerging Technologies

Food ChemistryNutritionCarotenoidEngineeringAgricultural EconomicsAntioxidant ActivityHigh Pressure ProcessingPlant NutritionFood QualityTotal Carotenoid ContentPlant PhysiologyVegetable ProductionHealth Sciences

References

	Year	Citations

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