THE EFFECT OF BLEACHING COMBINED WITH ASCORBIC ACID OVER THE COLOR STABILITY OF STORED YACON JUICE

Maria Lucia Masson; Felipe Miguel Farion Watanabe

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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THE EFFECT OF BLEACHING COMBINED WITH ASCORBIC ACID OVER THE COLOR STABILITY OF STORED YACON JUICE

Maria Lucia Masson ; Felipe Miguel Farion Watanabe ¹

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Maria Lucia Masson; Felipe Miguel Farion Watanabe. THE EFFECT OF BLEACHING COMBINED WITH ASCORBIC ACID OVER THE COLOR STABILITY OF STORED YACON JUICE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/the-effect-of-bleaching-combined-with-ascorbic-acid-over-the-color-stability-of?lang=en>. Acesso em: 07 Ago. 2026. Copy citation

Maria Lucia Masson, 2022, THE EFFECT OF BLEACHING COMBINED WITH ASCORBIC ACID OVER THE COLOR STABILITY OF STORED YACON JUICE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/the-effect-of-bleaching-combined-with-ascorbic-acid-over-the-color-stability-of?lang=en>. Copy citation

Maria Lucia Masson. (2022, May). THE EFFECT OF BLEACHING COMBINED WITH ASCORBIC ACID OVER THE COLOR STABILITY OF STORED YACON JUICE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Maria Lucia Masson, THE EFFECT OF BLEACHING COMBINED WITH ASCORBIC ACID OVER THE COLOR STABILITY OF STORED YACON JUICE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/the-effect-of-bleaching-combined-with-ascorbic-acid-over-the-color-stability-of?lang=en Copy citation

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