Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices.

Tchuenchieu, Alex; Essia Ngang, Jean-Justin; Servais, Marjorie; Dermience, Michael; Sado Kamdem, Sylvain; Etoa, François-Xavier; Sindic, Marianne.

Affiliation

Tchuenchieu A; Department of Microbiology University of Yaoundé I Yaoundé Cameroon.
Essia Ngang JJ; Analysis, Quality and Risk Unit Gembloux Agro-Bio Tech-University of Liège Gembloux Belgium.
Servais M; Centre for Food and Nutrition Research IMPM Yaoundé Cameroon.
Dermience M; Department of Microbiology University of Yaoundé I Yaoundé Cameroon.
Sado Kamdem S; Analysis, Quality and Risk Unit Gembloux Agro-Bio Tech-University of Liège Gembloux Belgium.
Etoa FX; Analysis, Quality and Risk Unit Gembloux Agro-Bio Tech-University of Liège Gembloux Belgium.
Sindic M; Department of Microbiology University of Yaoundé I Yaoundé Cameroon.

Food Sci Nutr ; 6(4): 736-746, 2018 Jun.

Article in En | MEDLINE | ID: mdl-29983935