Effect of thermal processing on the quality loss of pineapple juice
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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4. Nonenzymatic browning in pear juice concentrate at elevated temperatures;Beveridge;Journal of Food Science,1984
5. Nonenzymatic browning reactions in boiled grape juice and its models during storage;Bozkurt;Food Chemistry,1999
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