Загрузка...
Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage
Direct cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivat...
Сохранить в:
| Опубликовано в: : | Food Chem X |
|---|---|
| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2019
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6731333/ https://ncbi.nlm.nih.gov/pubmed/31517296 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2019.100049 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|