Effect of heat treatment on the quality of citrus juices-Reference-Cited by-同舟云学术

Effect of heat treatment on the quality of citrus juices

Published:2023-10 Issue:7 Volume:35 Page:102819
ISSN:1018-3647
Container-title:Journal of King Saud University - Science
language:en
Short-container-title:Journal of King Saud University - Science

Author:

Kumar Vijay^ORCID,Kohli Deepika,Naik Bindu^ORCID,Ratore Ankit,Gupta Arun Kumar,Khan Javed Masood,Irfan Mohammad,Preet Manpreet Singh,Chatterjee Nidhi,Rustagi Sarvesh

Funder

King Saud University

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference26 articles.

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3. Comparative study on the effect of heat treatment and sonication on the quality of barberry (Berberis vulgaris) juice;Farhadi Chitgar;J. Food Process. Preserv.,2017

4. Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice;Jafari;J. Food Sci. Technol.,2017

5. Flavor quality of fruits and vegetables;Kader;J. Sci. Food Agric.,2008

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