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

Mariah 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.2026-06-30http://hdl.handle.net/123456789/375668Publicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 112932.openAccessHigh hydrostatic pressureHight pressure homogenizatioThermal pasteurizationTecnologia de AlimentoEffect of thermal and high pressure processing on antioxidant capacity, total phenolic and vitamin C contents of a mixed tropical juice.Resumo em anais e proceedings