Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage.

Nadeem, Muhammad

Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. [electronic resource] - Ultrasonics sonochemistry Jul 2018 - 1-6 p. digital

Publication Type: Journal Article

1873-2828

10.1016/j.ultsonch.2018.02.034 doi


Antioxidants--analysis
Daucus carota--chemistry
Flavonoids--analysis
Food Preservatives--chemistry
Food Storage--methods
Fruit and Vegetable Juices--analysis
Nutritive Value
Phenol--analysis
Sonication--methods
Sulfites--chemistry
Ultrasonic Waves
Vitis--chemistry