机译:Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice
Univ Costa Rica;
Sonication; polyphenols; carotenoids; organic acids; vitamin c; color difference; THERMAL-DEGRADATION KINETICS; PULSED ELECTRIC-FIELD; DEHYDROASCORBIC ACID; ASSISTED EXTRACTION; QUALITY PARAMETERS; ASCORBIC-ACID; VITAMIN-C; CAROTENOIDS; SONICATION; THERMOSONICATION;