Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice
Yanang (Tiliacora triandra) leaf juice is highly susceptible to enzymatic browning, chlorophyll degradation, and microbial spoilage after extraction, limiting its industrial utilization. This study investigated the effects of high pressure processing (HPP) under different pressure–temperature combin...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2026-09-01
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| Серія: | Food Chemistry Advances |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2772753X26001206 |
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