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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...
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| Published in: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
The Korean Society of Food Science and Technology
2016
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| Subjects: | |
| Online Access: | 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 |
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