Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

https://doi.org/10.23986/afsci.49331 (Journal.fi)

Article

Andersson, Staffan C, kirjoittaja ; Ekholm, Anders, kirjoittaja ; Johansson, Eva, kirjoittaja ; Olsson, Marie E, kirjoittaja ; Sjöholm, Ingegerd, kirjoittaja ; Nyberg, Lena, kirjoittaja ; Nilsson, Annika, kirjoittaja ; Rumpunen, Kimmo, kirjoittaja

Published in: Agricultural and Food Science 24 (2015) : 4, s.273–288

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Language

English

Series

Articles

Subjects

ascorbic acid

carotenoids

phenols

tocopherols

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DOI

10.23986/afsci.49331

Standard Codes

doi 10.23986/afsci.49331

Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

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Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

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