Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

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dc.contributor.authorOrtiz, Lucía
dc.contributor.authorDorta Pérez, Eva
dc.contributor.authorLobo, M. Gloria
dc.contributor.authorGonzález Mendoza, L. Antonio
dc.contributor.authorDíaz, Carlos
dc.contributor.authorGonzález, Mónica
dc.date.accessioned2021-05-22T01:10:51Z
dc.date.available2021-05-22T01:10:51Z
dc.date.issued2017
dc.format.extent9 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s11947-017-1964-6
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-017-1964-6
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/58980
dc.issue.numeroNo. 10
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1891
dc.pagina.inicio1883
dc.revistaFood and Bioprocess Technologyes_ES
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.otherPlátanoses_ES
dc.subject.otherAntioxidanteses_ES
dc.subject.otherTecnología de los alimentoses_ES
dc.titleUse of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storagees_ES
dc.typeartículo
dc.volumenVol. 10
sipa.codpersvinculados237939
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