Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03906-3.pdf
Reference35 articles.
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2. Aadil RM et al (2018) Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice. J Food Process Preserv 42:e13507
3. Agcam E, Akyıldız A, Evrendilek GA (2014) Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chem 143:354–361
4. Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O (2009) Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices. J Food Eng 92:37–43
5. Assirey EAR (2015) Nutritional composition of fruit of 10 date palm (Phoenix dactylifera L.) cultivars grown in Saudi Arabia. J Taibah Univ Sci 9:75–79
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