Influence of temperature and light on total phenolic compounds during natural orange juice storage

Capitão, C.; Coutinho, D.; Dias, B.; Ramalho, R.; Pereira, P.

http://hdl.handle.net/10400.26/41027

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Description

Abstract in proceedings of the Fourth International Congress of CiiEM: Health, Well-Being and Ageing in the 21st Century, held at Egas Moniz’ University Campus in Monte de Caparica, Almada, from 3–5 June 2019.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Keywords

Phenolic compounds Orange juice Temperature Light

URI

http://hdl.handle.net/10400.26/41027

Citation

C. Capitão, D. Coutinho, B. Dias, R. Ramalho & P. Pereira (2021) Influence of temperature and light on total phenolic compounds during natural orange juice storage, Annals of Medicine, 53:sup1, S107, DOI: 10.1080/07853890.2021.1896082