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Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties
Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sens...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6838290/ https://ncbi.nlm.nih.gov/pubmed/31749465 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03987-0 |
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