Carregant...
UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice
Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44...
Guardat en:
| Publicat a: | Food Sci Biotechnol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2016
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049407/ https://ncbi.nlm.nih.gov/pubmed/30263487 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0099-2 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|