01141naa a2200313 a 450000100080000000500110000800800410001910000200006024500360008026000090011630000250012549000520015052002350020265000170043765000190045465000110047365000120048465000230049665000100051965000180052965000090054765000190055665300260057565300220060170000220062370000270064570000220067277301330069421094172022-06-03       2019    bl uuuu     u00u1 u    #d1 aRYBKA, A. C. P.  aJuice of fruits and vegetables.  c2019  acap. 35, p. 785-802.  a(Innovations in Postharvest Technology Series).  aThis chapter describes the main biochemical changes that juice quality during processing and storage, highlighting the enzymatic and non-enzymatic changes and control options, aiming to guarantee higher juice quality to consumers.  aFruit juices  aFruit products  aJuices  aConsumo  aFisiologia Vegetal  aFruta  aProcessamento  aSuco  aSuco de Legume  aProcessamento do suco  aQualidade do suco1 aBIASOTO, A. C. T.1 aNASSUR, R. de C. M. R.1 aMARQUES, E. J. N.  tIn: FREITAS, S. T.; PAREEK, S. (Ed.). Postharvest physiological disorders in fruits and vegetables. Boca Raton: CRC Press, 2019.