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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2000

Alea: 48

Zenbakia: 8

Orrialdeak: 3542-3548

Mota: Artikulua

DOI: 10.1021/JF990911W GOOGLE SCHOLAR
Datuen iturria: Scopus