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1. Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in fruit nectars Hassan Zia, Helen Murray, Mikko Hofsommer, Andrés Moreno Barreto, Darío Pavón-Vargas, Alema Puzović, Astrid Gędas, Sebastian Rincon, Manfred Gössinger, Ana Slatnar, 2024 Keywords: HPLC-MS/MS, ascorbic acid, dehydroascorbic acid, high-pressure processing, ohmic heating, pulse electric field, thermal processing, strawberry nectar |