Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

  1. Ortiz, L. 1
  2. Dorta, E. 2
  3. Gloria Lobo, M. 1
  4. Antonio González-Mendoza, L. 3
  5. Díaz, C. 3
  6. González, M. 1
  1. 1 Instituto Canario de Investigaciones Agrarias
    info

    Instituto Canario de Investigaciones Agrarias

    San Cristóbal de La Laguna, España

  2. 2 Pontificia Universidad Católica de Chile
    info

    Pontificia Universidad Católica de Chile

    Santiago de Chile, Chile

    ROR https://ror.org/04teye511

  3. 3 Universidad de La Laguna
    info

    Universidad de La Laguna

    San Cristobal de La Laguna, España

    ROR https://ror.org/01r9z8p25

Journal:
Food and Bioprocess Technology

ISSN: 1935-5149

Year of publication: 2017

Volume: 10

Issue: 10

Pages: 1883-1891

Type: Article

DOI: 10.1007/S11947-017-1964-6 SCOPUS: 2-s2.0-85025475112 GOOGLE SCHOLAR
Data source: Scopus