Effect of thermal and high pressure processing on antioxidant capacity, total phenolic and vitamin C contents of a mixed tropical juice.

Vista sencilla de ítem
dc.contributorMariah Almeida Lima, UFRRJ; Inayara Beatriz Araujo Martins, UFRRJ; Isadora de Carvalho Costa Barbosa, UFRRJ; Gaston Ares, Universidad de la República, Uruguay; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA.
dc.creatorLIMA, M. A.
dc.creatorMARTINS, I. B. A.
dc.creatorBARBOSA, I. de C. C.
dc.creatorARES, G.
dc.creatorDELIZA, R.
dc.creatorROSENTHAL, A.
dc.date2019-12-10T18:17:04Z
dc.date2019-12-10T18:17:04Z
dc.date2019-12-06
dc.date2019
dc.date2019-12-10T18:17:04Z
dc.date.accessioned2026-06-30T23:10:10Z
dc.descriptionPublicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 112932.
dc.identifierIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1116157
dc.identifier.urihttp://hdl.handle.net/123456789/375668
dc.languageeng
dc.rightsopenAccess
dc.subjectHigh hydrostatic pressure
dc.subjectHight pressure homogenizatio
dc.subjectThermal pasteurization
dc.subjectTecnologia de Alimento
dc.titleEffect of thermal and high pressure processing on antioxidant capacity, total phenolic and vitamin C contents of a mixed tropical juice.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)