Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
The objective of the present study was the evaluation of the bioactive compounds, physical properties and microbiological qualities of herbal-plant infusion as affected by high pressure processing (400 or 500 MPa at 25°C for 15 or 30 min) and thermal processing (90°C for 1-3 min). It was found that...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Journal |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84894060295&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53086 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |