Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices
Leila Hooshyar, Javad Hesari, Sodeif Azadmard‐Damirchi
Topics & Concepts
Titratable acidFood scienceAnthocyaninPasteurizationPreservativeChemistryVitamin CPopulationMedicineEnvironmental healthPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods