Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing
R. P. Annapoorna, Pavankumar R. More, Shalini S. Arya
Topics & Concepts
Emblica officinalisChemistryFood scienceCavitationOfficinalisTraditional medicineMedicineMechanicsPhysicsFood Science and Nutritional StudiesMicrobial Inactivation MethodsPomegranate: compositions and health benefits