Article Dans Une Revue Food Chemistry Année : 2015

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

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hal-02032652 , version 1 (20-02-2019)

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Hocine Remini, Christian Mertz, Amine Belbahi, Nawel Achir, Manuel Dornier, et al.. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chemistry, 2015, 173, pp.665-673. ⟨10.1016/j.foodchem.2014.10.069⟩. ⟨hal-02032652⟩
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