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Journal of Food Quality
Volume 2017 (2017), Article ID 5214909, 7 pages
https://doi.org/10.1155/2017/5214909
Research Article

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bío-Bío, Casilla 447, Chillán, Chile

Correspondence should be addressed to G. Petzold; lc.oiboibu@dloztepg

Received 17 May 2017; Accepted 2 August 2017; Published 30 August 2017

Academic Editor: Francisco Barba

Copyright © 2017 P. Orellana-Palma et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

P. Orellana-Palma, G. Petzold, I. Andana, N. Torres, and C. Cuevas, “Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice,” Journal of Food Quality, vol. 2017, Article ID 5214909, 7 pages, 2017. doi:10.1155/2017/5214909