تحميل...
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...
محفوظ في:
| الحاوية / القاعدة: | J Food Sci Technol |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer India
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
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