Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
Jiadi Zhang, Jinxiao Cheng, Zhixuan Li, M. Q. Weng, Xudong Zhang, Xuanming Tang, Yanfang Pan
Topics & Concepts
Sterilization (economics)Food sciencePasteurizationChemistryYeastBiochemistryForeign exchangeMonetary economicsForeign exchange marketEconomicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyFood Drying and Modeling