Effect of thermal and non-thermal treatments on the color of citrus juice: A review
Author:
Affiliation:
1. Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2. Food Quality and Design Group, Wageningen University and Research, WG Wageningen, The Netherlands
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2012799
Reference110 articles.
1. Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing
2. Antioxidant activity of Citrus fruits
3. 100% citrus juice: Nutritional contribution, dietary benefits, and association with anthropometric measures
4. Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products
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