Nadeem, Muhammad <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-2828 
<br/><br/><label>Standard No.: </label>10.1016/j.ultsonch.2018.02.034  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Daucus carota--chemistry<br/>Flavonoids--analysis<br/>Food Preservatives--chemistry<br/>Food Storage--methods<br/>Fruit and Vegetable Juices--analysis<br/>Nutritive Value<br/>Phenol--analysis<br/>Sonication--methods<br/>Sulfites--chemistry<br/>Ultrasonic Waves<br/>Vitis--chemistry