Physical and biochemical qualities of pressurized and pasteurized longan juices upon storage
The physical and biochemical properties of pressurized longan juice at 500 MPa; 25°C for 30 min and pasteurized juice at 90°C for 2 min were investigated during storage at 4°C for 4 weeks. Color parameters indicated that although enzymatic degradation in pressurized longan juice was the primary caus...
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| Main Authors: | , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
2014
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| 在線閱讀: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84891336719&partnerID=40&md5=76ad3d7603f5d43264ec4ba0f3ea34c3 http://cmuir.cmu.ac.th/handle/6653943832/684 |
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| 機構: | Chiang Mai University |
| 語言: | English |