Ultra-sonication effects on quality attributes of maoberry (Antidesma bunius L.) juice
Copyright © 2016, Japanese Society for Food Science and Technology. Maoberry (Antidesma bunius L.) juice is popularly consumed as a pasteurized juice because of its high levels of antioxidants. Although pasteurization is normally applied to extend the shelf life of fruit juices, this method damages...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994802444&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42528 |
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| Institution: | Chiang Mai University |