Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage
Marta IgualUniversidad Politécnica de Valencia, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022, Valencia, SpainEva García‐MartínezUniversidad Politécnica de Valencia, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022, Valencia, SpainMaría del Mar CamachoUniversidad Politécnica de Valencia, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022, Valencia, SpainNuria Martínez‐NavarreteUniversidad Politécnica de Valencia, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022, Valencia, Spain
2011en
ABI
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