Kuraya, Eisuke <br/><br/>
Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment.  [electronic resource] 

 -  Food chemistry  Feb 2017 
 - 123-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.08.026  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Citrus--chemistry<br/>Food Handling<br/>Fruit--chemistry<br/>Fruit and Vegetable Juices--radiation effects<br/>High-Energy Shock Waves<br/>Plant Extracts--analysis<br/>Water--chemistry