Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages

K. D.P.P. Gunathilake; Li Juan Yu; H. P.Vasantha Rupasinghe

doi:10.1016/j.foodchem.2013.10.061

Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages

K. D.P.P. Gunathilake, Li Juan Yu, H. P.Vasantha Rupasinghe

Arts and Humanities

Research output: Contribution to journal › Article › peer-review

43 Citations (Scopus)

Original language	English
Pages (from-to)	335-341
Number of pages	7
Journal	Food Chemistry
Volume	148
DOIs	https://doi.org/10.1016/j.foodchem.2013.10.061
Publication status	Published - 2014

ASJC Scopus Subject Areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2013.10.061

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title = "Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages",

author = "Gunathilake, {K. D.P.P.} and Yu, {Li Juan} and Rupasinghe, {H. P.Vasantha}",

note = "Funding Information: We greatly acknowledge the financial support provided by Atlantic Innovation Fund (AIF) program of the Atlantic Canada Opportunity Agency (ACOA) . ",

year = "2014",

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AU - Gunathilake, K. D.P.P.

AU - Yu, Li Juan

AU - Rupasinghe, H. P.Vasantha

N1 - Funding Information: We greatly acknowledge the financial support provided by Atlantic Innovation Fund (AIF) program of the Atlantic Canada Opportunity Agency (ACOA) .

PY - 2014

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M3 - Article

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AN - SCOPUS:84887150112

SN - 0308-8146

VL - 148

SP - 335

EP - 341

JO - Food Chemistry

JF - Food Chemistry

ER -

Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages

ASJC Scopus Subject Areas

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