Comparative effects of high hydrostatic pressure and thermal processing on physicochemical properties and bioactive components of Mao Luang (Antidesma bunius Linn.) juice
© 2016, Chiang Mai University. All rights reserved. Mao Luang juices were pressurized at 100 - 500 MPa at 25°C for 5 - 15 min and pasteurized at 90°C for 1 min, before their polyphenol oxidase activity, ascorbic acid, total anthocyanins, total phenols, antioxidant capacity (DPPH and FRAP assays) and...
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84978763702&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41750 |
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| Institution: | Chiang Mai University |