Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

dc.creatorCerrillo I.
dc.creatorFernández-Pachón M.S.
dc.creatorCollado-González J.
dc.creatorEscudero-López B.
dc.creatorBerná G.
dc.creatorHerrero-Martín G.
dc.creatorMartín F.
dc.creatorFerreres F.
dc.creatorGil-Izquierdo A.
dc.date.accessioned2020-09-02T22:14:48Z
dc.date.accessioned2022-11-08T20:23:08Z
dc.date.available2020-09-02T22:14:48Z
dc.date.available2022-11-08T20:23:08Z
dc.date.created2020-09-02T22:14:48Z
dc.date.issued2015
dc.identifier70, 2, 153-159
dc.identifier09219668
dc.identifierhttps://hdl.handle.net/20.500.12728/3991
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5144718
dc.languageen
dc.publisherKluwer Academic Publishers
dc.subjectAlcoholic fermentation
dc.subjectAmino acids
dc.subjectOrange juice
dc.subjectThermal pasteurization
dc.subjectUHPLC-MS/MS
dc.subjectamino acid
dc.subjectanalysis
dc.subjectchemistry
dc.subjectfermentation
dc.subjectfruit and vegetable juice
dc.subjectpasteurization
dc.subjectsweet orange
dc.subjecttandem mass spectrometry
dc.subjectAmino Acids
dc.subjectCitrus sinensis
dc.subjectFermentation
dc.subjectFruit and Vegetable Juices
dc.subjectPasteurization
dc.subjectTandem Mass Spectrometry
dc.titleEffect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
dc.typeArticle


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