Ozone and plasma processing effect on green coconut water-Reference-Cited by-同舟云学术

Ozone and plasma processing effect on green coconut water

Published:2020-05 Issue: Volume:131 Page:109000
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Porto Elaine,Alves Filho Elenilson G.,Silva Lorena Mara A.,Fonteles Thatyane Vidal,do Nascimento Ronnyely Braz Reis,Fernandes Fabiano A.N.,de Brito Edy Sousa,Rodrigues Sueli^ORCID

Funder

CNPq

FUNCAP

National Institute of Tropical Fruits

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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3. Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics;Alves Filho;Food Chemistry,2018

4. Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics;Alves Filho;Food Chemistry,2018

5. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV);Augusto;Food Research International,2015

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