Quality changes of litchi (Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes-Reference-Cited by-同舟云学术

Quality changes of litchi (Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes

Published:2017-01 Issue: Volume:75 Page:751-760
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chaikham Pittaya^ORCID,Rattanasena Paweena,Phunchaisri Chaweewon,Sudsanor Piyatida

Funder

Phranakhon Si Ayutthaya Rajabhat

Chiang Mai Universities

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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4. Physical and chemical properties of Nam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes;Apichartsrangkoon;High Pressure Research: An International Journal,2013

5. Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes;Apichartsrangkoon;Journal of Food Science,2009

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