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Influence of temperature and light on total phenolic compounds during natural orange juice storage
INTRODUCTION: Natural orange juice is a phenolic compounds rich beverage, whose disposal on market and food catering has increased with the expansion of the concept of healthy food, raising concerns about the effect of storage on total antioxidant capacity (TAC), and scientific evidence on this is s...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taylor & Francis
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8480638/ http://dx.doi.org/10.1080/07853890.2021.1896082 |