Maintaining the quality of sugarcane juice with blanching and ascorbic acid

Author:

Mao Lin Chun,Xu Yong Quan,Que Fei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Studies on the development and storage stability of ready to serve bottled sugarcane juice;Bhupinder;International Journal of Tropical Agricultural,1991

2. Expression of neutral invertase in sugarcane;Bosch;Plant Science,2004

3. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage;Choi;Food Research International,2002

4. Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing;Kidmose;Journal of Science Food and Agriculture,1999

5. Advances on the studies of invertase on sucrose metabolism in higher plant;Liu;Chinese Bulletin of Botany,2002

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