Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference36 articles.
1. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage;Barba;Journal of Agricultural and Food Chemistry,2010
2. A comparative study of the analysis of antioxidant activities of liquid foods employing spectrophotometric, fluorometric, and chemiluminescent methods;Barba;Food Analytical Methods,2013
3. Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics;Belda-Galbis;Food Microbiology,2014
4. Effects of Stevia rebaudiana natural products on rat liver mitochondria;Bracht;Biochemical Pharmacology,1985
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