Comparative effects of high hydrostatic pressure and thermal processing on physicochemical properties and bioactive components of Mao Luang (Antidesma bunius Linn.) juice

© 2016, Chiang Mai University. All rights reserved. Mao Luang juices were pressurized at 100 - 500 MPa at 25°C for 5 - 15 min and pasteurized at 90°C for 1 min, before their polyphenol oxidase activity, ascorbic acid, total anthocyanins, total phenols, antioxidant capacity (DPPH and FRAP assays) and...

全面介紹

Saved in:
書目詳細資料
Main Authors: Pittaya Chaikham, Sasitorn Baipong
格式: 雜誌
出版: 2018
主題:
在線閱讀:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84978763702&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55185
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