Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing
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
Related subjects:
© 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.