Data for: Effect of high-pressure processing on carotenoids profile, color, microbial and enzymatic stability of cloudy carrot juice

Published: 9 Jul 2019 | Version 1 | DOI: 10.17632/bf2whz9p6g.1
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Description of this data

Please find in attached files all results from our experiment for proving obtained results.

Experiment data files

This data is associated with the following publication:

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

Published in: Food Chemistry

Latest version

  • Version 1

    2019-07-09

    Published: 2019-07-09

    DOI: 10.17632/bf2whz9p6g.1

    Cite this dataset

    Marszalek, Krystian (2019), “Data for: Effect of high-pressure processing on carotenoids profile, color, microbial and enzymatic stability of cloudy carrot juice”, Mendeley Data, v1 http://dx.doi.org/10.17632/bf2whz9p6g.1

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