טוען...
Effects of high-pressure processing and thermal pasteurization on quality and microbiological safety of jabuticaba (Myrciaria cauliflora) juice during cold storage
The aims of this study were to investigate the effects of high-pressure processing (HPP) on jabuticaba juice characteristics including microbial levels, phenolic compounds, antioxidant activity, and physicochemical properties during 28 days of storage at 4 °C and to perform a sensory evaluation. Jui...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2020
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7374495/ https://ncbi.nlm.nih.gov/pubmed/32728281 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04366-w |
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