A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments-Reference-Cited by-同舟云学术

A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

Published:2016-07 Issue: Volume:99 Page:90-98
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Agcam E.,Akyildiz A.,Akdemir Evrendilek G.

Funder

State Planning Organization

TUBITAK

Cukurova University

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

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4. Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage;Al-Zubaidy;Food Chem.,2007

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