Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees

  1. De Ancos, B.
  2. Gonzalez, E.
  3. Cano, M.P.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2000

Volume: 48

Issue: 8

Pages: 3542-3548

Type: Article

DOI: 10.1021/JF990911W GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus