Storage stability of pennywort juice as affected by high pressure and thermal processing
The physicochemical and microbiological qualities of pressurized (500 MPa/30°C/20 min) and pasteurized (90°C/3 min) pennywort juices were determined during chilled storage (4°C) for 4 months. The color parameters and pH values in both processed juices exhibited no changes upon storage. Moreover, it...
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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=84891651000&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/47448 |
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| Institution: | Chiang Mai University |