Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

P Elez-Martinez, O Martin-Belloso - Food Chemistry, 2007 - Elsevier
Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed
electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency …
被引用次数：237 相关文章

Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

P Elez-Martínez, O Martín-Belloso - Food Chemistry, 2007 - infona.pl
Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed
electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency …

Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup.

P Elez-Martínez, O Martín-Belloso - 2007 - cabidigitallibrary.org
Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed
electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency …

[引用][C] Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

P ELEZ-MARTINEZ, O MARTIN-BELLOSO - Food chemistry, 2007 - pascal-francis.inist.fr
Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant
capacity of orange juice and gazpacho, a cold vegetable soup CNRS Inist Pascal-Francis CNRS …

[引用][C] Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

P ELEZ-MARTINEZ, O MARTIN-BELLOSO - Food chemistry, 2007 - Elsevier

[引用][C] Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

P Elez-Martinez, O Martin-Belloso - 2007