| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277807 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠Homogenization can improve chemical and physical characteristics of citrus juices. ⺠No negative effects on antiradical activity and functional compounds were observed. ⺠Homogenization resulted favorable in a posterior vacuum impregnation operation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
E. Betoret, E. Sentandreu, N. Betoret, P. Fito,