Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4 °C)
Kosana Pravallika, Lubna Shaik, Snehasis Chakraborty
Topics & Concepts
PasteurizationFood scienceChemistryShelf lifeTitratable acidAnthocyaninPunicaVitamin CHorticultureBiologyPostharvest Quality and Shelf Life ManagementMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities