Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice
Zhiwei Zhang, Shuaixue Mu, Zhenhong Gao, Xinyi Yang, Meiyue Zhang, Yuying Cheng, Kunsheng Qu
Topics & Concepts
ChemistryFood scienceFruit juiceQuality (philosophy)Process engineeringChromatographyEnvironmental scienceEngineeringPhysicsQuantum mechanicsMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsPostharvest Quality and Shelf Life Management