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Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Open Access
|Jan 2018

Authors

Gaļina Zvaigzne

g.zvaigzne@inbox.lv

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
DOI: https://doi.org/10.1515/prolas-2017-0084 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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

© 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.