Impact of processing on the nutritional and functional value of mandarin juice.

Mattia Di NunzioEster BetoretAnnalisa TaccariMarco Dalla RosaAlessandra Bordoni

Published in: Journal of the science of food and agriculture (2020)

The present study represents an important step ahead in the evaluation of the impact of processing on the nutritional and functional value of food, which cannot simply be assessed based on chemical composition. © 2020 Society of Chemical Industry.

Keyphrases

risk assessment
human health
climate change