Cider home-scale production from the local green apple (<i>Ziziphus mauritiana</i>): The effects of pasteurization conditions, soda and syrup addition on quality aspects-Reference-Cited by-同舟云学术

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Cider home-scale production from the local green apple (Ziziphus mauritiana): The effects of pasteurization conditions, soda and syrup addition on quality aspects

Published:2022-01-25 Issue: Volume: Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Quoc Le Tuan¹²^ORCID,Le Nguyen Tuong Vy¹,Nguyen Thi Ngoc Tram³

Affiliation:

1. Department of Food Technology, Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam

2. Department of Food Technology, Faculty of Tourism, Hoa Sen University, Ho Chi Minh City, Vietnam

3. Department of Food Technology, Faculty of Environmental & Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh, Vietnam

Funder

Thu Dau Mot University, Binh Duong City and Hoa Sen University, Ho Chi Minh City, Vietnam

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2027310

Reference37 articles.

1. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

2. Andress, E. L. & Harrison, J. A. (2003). Making apple cider. Retrieved from https://nchfp.uga.edu/publications/uga/makingapplecider_uga.pdf

3. Non-dairy Based Probiotics: A Healthy Treat for Intestine

4. A suitable model of microbial survival curves for beer pasteurization

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