Litcius/Paper detail

Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors

Suelí Rodrigues, Fabiano A.N. Fernandes

2022Food and Bioprocess Technology28 citationsDOI

Topics & Concepts

PasteurizationOrange juiceAromaChemistryDielectric barrier dischargeFlavorFood scienceOrange (colour)Carrot juiceChromatographyPhysical chemistryElectrodeMicrobial Inactivation MethodsFermentation and Sensory AnalysisPostharvest Quality and Shelf Life Management
Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors | Litcius