Incorporation of Antocianins for the elimination of the cooked odor of pausteurized orange juice (Citrus sinensis L)
Nowadays, citrus fruits are the most used fruits in obtaining natural beverages due to their highly appreciated and valued flavor worldwide. Among these fruits, orange (Citrus sinensis L) stands out from above others. The juice of this fruit is of great importance in the food industry, due to the ec...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://mdi.uanl.mx/index.php/revista/article/view/254 |