Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing
Yen-Ying Lai, Jianhua Chen, Yao-Chia Liu, Yun‐Ting Hsiao, Chung‐Yi Wang
Topics & Concepts
PasteurizationChemistryFood scienceNobiletinPascalizationBrowningAromaFlavonesShelf lifeOrange juiceAntioxidantHigh pressureFlavonoidChromatographyBiochemistryEngineeringEngineering physicsPhytochemicals and Antioxidant ActivitiesBioactive Compounds in PlantsFungal Biology and Applications