Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods
<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoNormal" style="text-align: justify;">The purpose of the natural drinks production is the preservation of biologically active compounds in maximal amount in prepared drin...
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2016-10-01
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Series: | Potravinarstvo |
Subjects: | |
Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/635 |