Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01
In this study, longan juice was subjected to a high pressure of 500MPa for 30min and compared with a juice pasteurized at 90°C/2min. Probiotic Lactobacillus casei 01 was fortified into both juices and the shelf life of these products was studied. Their bioactive components such as ascorbic acid, gal...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | دورية |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84863687476&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51990 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |