Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review
Author:
Affiliation:
1. Departmento de Ingeniería en Alimentos Universidad del Bío‐Bío Av. Andrés Bello 720 Chillán Chile
2. Departamento de Ingeniería en Alimentos, Facultad de Ingeniería Universidad de La Serena Av. Raúl Bitrán 1305 La Serena Chile
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15944
Reference113 articles.
1. Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology
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3. Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice
4. Development of a mathematical model for apple juice compounds rejection in a spiral-wound reverse osmosis process
5. Membrane Separation Processes for the Beer Industry: a Review and State of the Art
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