Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology

  • Wantiê T. Adorno, Katia Rezzadori, Giordana D. Arend, Vitor C. Chaves, Flávio H. Reginatto, Marco Di Luccio, José C.C. Petrus
  • International Journal of Food Science & Technology, December 2016, Wiley
  • DOI: 10.1111/ijfs.13335

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http://dx.doi.org/10.1111/ijfs.13335

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