Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices

por Tchuenchieu, Alex, Essia Ngang, Jean‐Justin, Servais, Marjorie, Dermience, Michael, Sado Kamdem, Sylvain, Etoa, François‐Xavier, Sindic, Marianne
Publicado 2018