Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing
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Authors
Gaļina Zvaigzne
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Daina Kārkliņa
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Joerg-Thomas Moersel
Untersuchungs-, Beratungs-, Forschungslaboratorium GmbH, Altlandsberg, Germany
Sasha Kuehn
Untersuchungs-, Beratungs-, Forschungslaboratorium GmbH, Altlandsberg, Germany
Inta Krasnova
Latvia State Institute of Fruit Growing, Dobele, Latvia
Dalija Segliņa
Latvia State Institute of Fruit Growing, Dobele, Latvia
Language: English
Page range: 486 - 491
Submitted on: Oct 3, 2016
Accepted on: Nov 16, 2017
Published on: Jan 19, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
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© 2018 Gaļina Zvaigzne, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova, Dalija Segliņa, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.