Study on the Regulation of Browning of Concentrated Orange Juice by Ultrasonic-Vacuum Combined with High-Pressure CO2 During Storage
Yangyang Chen, Min Zhang, Arun S. Mujumdar, Yaping Liu
Topics & Concepts
BrowningAscorbic acidChemistryOrange (colour)Orange juiceFood scienceOxygenDehydroascorbic acidChromatographyOrganic chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies