Novel thermal and non-thermal processing of watermelon juice
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference102 articles.
1. Effect of ultrasound on different quality parameters of apple juice;Abid;Ultrasonics Sonochemistry,2013
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4. Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice;Aguiló-Aguayo;European Food Research and Technology,2010
5. Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Innovative Food Science & Emerging Technologies,2010
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