Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04919-z.pdf
Reference36 articles.
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3. Alighourchi H, Barzegar M (2009) Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage. J Food Eng 90:179–185
4. Alizadeh HR, Mortezapour H, Akhavan HR, Balvardi M (2019) Performance of a liquid desiccant-assisted solar juice concentration system for barberry juice. Sol Energy 184:1–10
5. Alper N, Bahçeci KS, Acar J (2005) Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. J Food Process Preserv 29:357–368
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