Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice

The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioacc...

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Detalles Bibliográficos
Autores principales: Etzbach, Lara, Stolle, Ruth, Anheuser, Kerstin, Herdegen, Volker, Schieber, Andreas, Weber, Fabian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7346171/
https://www.ncbi.nlm.nih.gov/pubmed/32570987
http://dx.doi.org/10.3390/antiox9060534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7346171/
https://www.ncbi.nlm.nih.gov/pubmed/32570987
http://dx.doi.org/10.3390/antiox9060534

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