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Tewari S, Sehrawat R, Nema PK, Kaur BP. Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review. J Food Biochem 2016. [DOI: 10.1111/jfbc.12319] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Somya Tewari
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Rachna Sehrawat
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
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Xi L, Zhang D, Wang F, Huang Z, Ni T. Layer-by-layer assembly of poly( p -aminobenzene sulfonic acid)/quaternary amine functionalized carbon nanotube/ p -aminobenzene sulfonic acid composite film on glassy carbon electrode for the determination of ascorbic acid. J Electroanal Chem (Lausanne) 2016. [DOI: 10.1016/j.jelechem.2016.01.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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