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Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage
This study evaluated the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on microbial counts, physicochemical properties, antioxidant characteristics, naringin and naringenin contents, and naringinase activity of grapefruit juice during 21 days cold storage period. Results...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233445/ https://ncbi.nlm.nih.gov/pubmed/30483008 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3452-z |
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