Article ISI SCOPUS
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY  (2017)

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Ferrario M.; Guerrero S.; Char C.

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Título según WOS: Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
Título según SCOPUS: Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
Título de la Revista: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen: 52
Número: 4
Editorial: Wiley
Fecha de publicación: 2017
Página de inicio: 864
Página final: 871
Idioma: English
DOI:

10.1111/ijfs.13348
Notas: ISI, SCOPUS