Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognise...

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Autores principales: Maria C. Giannakourou, Petros S. Taoukis
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/4fd994e349604247a191361cd9ad688e
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