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Evolution of antioxidant properties of orange beverage during storage: Effects of time and temperature Cover

Evolution of antioxidant properties of orange beverage during storage: Effects of time and temperature

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
By: Ouahiba Soufi,  Mostapha Bachir-Bey,  Saida Kessi,  Djamila Gani and  Nourredine Touati  
Open Access
|Dec 2021
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DOI: https://doi.org/10.2478/aucft-2021-0027 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 293 - 300
Submitted on: Oct 5, 2021
Accepted on: Dec 2, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Orange beverage,
Storage,
Temperature,
Time,
Antioxidant
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Ouahiba Soufi, Mostapha Bachir-Bey, Saida Kessi, Djamila Gani, Nourredine Touati, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 25 (2021): Issue 2 (December 2021)
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