Tchuenchieu, Alex <br/><br/>
Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices.  [electronic resource] 

 -  Food science & nutrition  Jun 2018 
 - 736-746 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>2048-7177 
<br/><br/><label>Standard No.: </label>10.1002/fsn3.611  doi