Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments
Version of Record online: 1 OCT 2009
Copyright © 2009 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 89, Issue 15, pages 2636–2642, December 2009
How to Cite
Quitão-Teixeira, L. J., Odriozola-Serrano, I., Soliva-Fortuny, R., Mota-Ramos, A. and Martín-Belloso, O. (2009), Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments. J. Sci. Food Agric., 89: 2636–2642. doi: 10.1002/jsfa.3767
- Issue online: 3 NOV 2009
- Version of Record online: 1 OCT 2009
- Manuscript Accepted: 17 AUG 2009
- Manuscript Revised: 3 AUG 2009
- Manuscript Received: 13 JAN 2009
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