Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice
Author:
Zhang ManjunORCID,
Zhou Chunli,
Ma Long,
Su Wei,
Jiang Jian,
Hu Xueyan
Reference56 articles.
1. Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: a kinetic study;Dhenge;Innovat. Food Sci. Emerg. Technol.,2022
2. Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: a potential source of nutraceuticals;Jahan;Heliyon,2023
3. Exploitation of heterobeltiosis and economic heterosis for horticultural yield, and its attributes and biochemical traits in pumpkin (Cucurbita moschata duch. Ex. Poir) under salt affected soil;Kumar;Curr. Sci.,2018
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. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk;Ceribeli;Innovat. Food Sci. Emerg. Technol.,2023
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献