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Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice

Chuanxiang Cheng, Meng Jia, Yao Gui, Yaqin Ma

2020Innovative Food Science & Emerging Technologies119 citationsDOI

Topics & Concepts

PasteurizationFood scienceAromaSugarChemistryAscorbic acidPascalizationShelf lifeCitrus unshiuBotanyBiologyHigh pressureEngineering physicsEngineeringMicrobial Inactivation MethodsPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice | Litcius