Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition

Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition

Physical and biochemical properties of pressurised and pasteurised longan juices with various xanthan additions, such as viscoelastic behaviour, colour L (lightness), -a (greenness), b (yellowness), ΔE (total different colours) and BI (Browning Index) parameters, polyphenol oxidase (PPO) activity, a...

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書目詳細資料
Main Authors:	Pittaya Chaikham, Arunee Apichartsrangkoon
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences Chemistry
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84861574956&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51236
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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