Please use this identifier to cite or link to this item:
|Abstract:||Fruit and vegetable juices are beverages of high nutritional value sincethey are enriched with minerals, vitamins and other beneficial components for human health that are generally indicated as antioxidants. Unfortunately during the industrial transformation, a large part of the characteristics determining the quality of the fresh product undergoes a remarkable modification: the thermal damage and the chemical oxidation degrade more sensitive components reducing the quality of the final product.|
|Appears in Collections:||NPR Vol.2(3) [May-June 2003]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.