Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods

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...

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Bibliographic Details
Main Authors: Jiří Mlček, Tünde Juríková, Soňa Škrovánková, Marcela Paličková, Jana Orsavová, Ladislava Mišurcová, Irena Hlaváčová, Jiří Sochor, Daniela Sumczynski
Format: Article
Language:English
Published: HACCP Consulting 2016-10-01
Series:Potravinarstvo
Subjects:
beverages
pasteurization
pascalization
polyphenols
antioxidative activity
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/635

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