Author:
Wang Chung-Yi,Wang Yi-Ting,Wu Sz-Jie,Shyu Yuan-Tay
Funder
Ministry of Science and Technology, Taiwan
Publisher
Springer Science and Business Media LLC
Reference31 articles.
1. Alexandrakis Z, Kyriakopoulou K, Katsaros G, Krokida M, Taoukis P (2014) Selection of process conditions for high pressure pasteurisation of sea buckthorn juice retaining high antioxidant activity. Food Bioprocess Technol 7:3226–3234
2. AOAC Official methods of analysis (1990) Vol. 1, 15th edn. Association of Analytical Chemists, Maryland, Washington
3. AOAC Official methods of analysis (2011). Horwitz W, Latimer G (eds) Method 2002.02 and method 2009.01, 18th ed. Rev 4. AOAC International, Gaithersburg
4. Bayındırlı A, Alpas H, Bozoğlu F, Hızal M (2006) Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17:52–58
5. Cao XM, Zhang Y, Zhang FS, Wang YT, Yi JY, Liao XJ (2011) Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric colour and colour of strawberry pulps. J Sci Food Agric 91:877–885
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献