Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice

BACKGROUND: The consumption of vegetable juices has increased due to their characteristics such as freshness/naturalness, high nutritional value, low in calories, and for being a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace t...

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Bibliographic Details
Main Author: Moreira, Sílvia A. (author)
Other Authors: Pintado, Manuela E. (author), Saraiva, Jorge A. (author)
Format: article
Language:eng
Published: 2020
Subjects:
High-pressure extraction
Bioactive compounds
Antioxidant activity
Winter savory
Supplementation
Carrot juice
Online Access:http://hdl.handle.net/10400.14/30871
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/30871

Internet

http://hdl.handle.net/10400.14/30871

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