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Page 1
Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin.
Foods. 2023 Nov 3;12(21):4025. doi: 10.3390/foods12214025.
Foods. 2023.
PMID: 37959144
Free PMC article.
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice.
Arilla E, Igual M, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P.
Arilla E, et al.
Foods. 2020 Dec 9;9(12):1832. doi: 10.3390/foods9121832.
Foods. 2020.
PMID: 33317129
Free PMC article.
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Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility.
Arilla E, García-Segovia P, Martínez-Monzó J, Codoñer-Franch P, Igual M.
Arilla E, et al.
Foods. 2021 May 26;10(6):1198. doi: 10.3390/foods10061198.
Foods. 2021.
PMID: 34073221
Free PMC article.
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Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage.
Arilla E, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P, Igual M.
Arilla E, et al.
Food Sci Technol Int. 2024 Jan;30(1):18-29. doi: 10.1177/10820132221124200. Epub 2022 Sep 9.
Food Sci Technol Int. 2024.
PMID: 36083164
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