Impact of pH on the Phytochemical Profile of Pasteurized Peach Purée during Storage
Peach purée was exposed to different pH (2.5, 3.0, 3.5, 4.0, and 4.5) conditions, and its phytochemical alteration was estimated after fruit pasteurization and over a 90 day storage period at both 4 and 23 °C. During the 90 day storage, the study demonstrated a decrease in total antioxidant activit...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2015
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/17567 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/17567 |