Physical and biochemical qualities of pressurized and pasteurized longan juices upon storage
The physical and biochemical properties of pressurized longan juice at 500 MPa; 25°C for 30 min and pasteurized juice at 90°C for 2 min were investigated during storage at 4°C for 4 weeks. Color parameters indicated that although enzymatic degradation in pressurized longan juice was the primary caus...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84891336719&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45231 |
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| Institution: | Chiang Mai University |