Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage
- Submitting institution
-
University of Northumbria at Newcastle
- Unit of assessment
- 3 - Allied Health Professions, Dentistry, Nursing and Pharmacy
- Output identifier
- 23509152
- Type
- D - Journal article
- DOI
-
10.1016/j.foodchem.2015.04.052
- Title of journal
- Food Chemistry
- Article number
- -
- First page
- 254
- Volume
- 187
- Issue
- -
- ISSN
- 0308-8146
- Open access status
- Out of scope for open access requirements
- Month of publication
- April
- Year of publication
- 2015
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
-
5
- Research group(s)
-
-
- Citation count
- 43
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- -
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -
