Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification

TY - JOUR

T1 - Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification

AU - Yu, Li Juan

AU - Rupasinghe, H. P.Vasantha

N1 - Funding Information: We greatly acknowledge the financial support provided by J. W. Mason and Sons Limited, Windsor, Nova Scotia, and the Atlantic Innovation Funds (AIF) program of the Atlantic Canada Opportunity Agency (ACOA, Grant Number AIF 192020).

PY - 2013/10

Y1 - 2013/10

UR - http://www.scopus.com/inward/record.url?scp=84884215281&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84884215281&partnerID=8YFLogxK

U2 - 10.1177/1082013212455342

DO - 10.1177/1082013212455342

M3 - Article

C2 - 23729426

AN - SCOPUS:84884215281

SN - 1082-0132

VL - 19

SP - 399

EP - 406

JO - Food Science and Technology International

JF - Food Science and Technology International

IS - 5

ER -