Kinetic modeling of colour, non-enzymatic browning and polyphenols content in prickly pear juice during different thermal processing.
Kinetic modeling of colour, non-enzymatic browning and polyphenols content in prickly pear juice during different thermal processing / Bouazizi, S., Haddad, M., Montevecchi, G., Antonelli, A., Hamdi, M.. - (2017). (28th Forum International de Sciences Biologiques et de Biotechnologie de l’ATSB Hammamet, Tunisia 21-24 March 2017).
Kinetic modeling of colour, non-enzymatic browning and polyphenols content in prickly pear juice during different thermal processing.
bouazizi, Souhir
;Montevecchi G;Antonelli A;
2017
Abstract
Kinetic modeling of colour, non-enzymatic browning and polyphenols content in prickly pear juice during different thermal processing.
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