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Shelf life enhancement and associated quality and sensory changes on refrigerated storage of tender coconut water subjected to non-thermal microfiltration and treated with additives
Evaluation of tender coconut water was done that was subjected to a nonthermal two stage microfiltration process that involved filtration through 0.8 µm and 0.45 µm pore size filters followed by addition of 200 mg/L citric acid, 180 mg/L ascorbic acid, orange honey at 5% (w/v) followed by packaging...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
|---|---|
| मुख्य लेखकों: | , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2019
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6582007/ https://ncbi.nlm.nih.gov/pubmed/31274909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03825-3 |
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