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Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time

., Endringer, D. C., & Romão, W. (2016). Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS). Food Chemistry, 204, 37–45. DOI: 10.1016/j.foodchem.2016.02.117. 28. Ordóñez-Santos, L. E., Martínez-Girón, J., & Arias-Jaramillo, M. E. (2017). Effect of ultrasound treatment on visual colour, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food Chemistry, 233, 96–100. DOI: 10.1016/j.foodchem.2017.04.114. 29. Quettier, D.C. (2000). Phenolic compounds and antioxidant activities of buck

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