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Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage
Influence of juice extraction methods and pasteurization temperature and time on quality of mandarin (Citrus reticulata Blanco) juice was studied. The experiment consisted of 65 °C pasteurization temperature with 15, 25 and 35 min holding time; 75 °C with 10, 20 and 30 min and 85 °C with 5, 10 and 1...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer-Verlag
2010
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551069/ https://ncbi.nlm.nih.gov/pubmed/23572734 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0154-6 |
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