Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice.
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DOI: 10.1016/j.foodchem.2019.125112
Abstract: The objective of this work was to assess the impact of high-pressure processing (HPP) on the carotenoid profile, colour as well as the microbial and enzymatic stability of cloudy carrot juice. The predominant carotenoids in… read more here.
Keywords: microbial enzymatic; profile colour; pressure processing; high pressure ... See more keywords