Ascorbic acid stability in fruit juices during thermosonication
Karla Aguilar(Universitat de Lleida), Pedro Esteves Duarte Augusto(Université Paris-Saclay), Alfonso Garvín(Universitat de Lleida), Albert Ibarz(Universitat de Lleida)
Cited by 119
Related Papers
Edible films and coatings: Structures, active functions and trends in their use
|Trends in Food Science & Technology|2011|920
Unit Operations in Food Engineering
|Unknown|2002|229
Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity
|Food Engineering Reviews|2012|219
Kinetic models for colour changes in pear puree during heating at relatively high temperatures
|Journal of Food Engineering|1999|205
Extraction and characterization of pectin from stored peach pomace
|Food Research International|2001|169