Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage-Reference-Cited by-同舟云学术

Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage

Published:2022-03 Issue: Volume:84 Page:105974
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Suo Guanwen,Zhou Chunli,Su Wei,Hu Xueyan

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference79 articles.

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4. Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods;Zhou;J. Food Sci. Technol.,2017

5. Extraction and purification of pumpkin polysaccharides and their hypoglycemic effect;Wang;Int. J. Biol. Macromol.,2017

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