Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices
Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids,...
| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Korean Society of Food Science and Nutrition
2014
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103735/ |