Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice-Reference-Cited by-同舟云学术

Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice

Published:2020-08 Issue: Volume:64 Page:102425
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cheng Chuan-xiang,Jia Meng,Gui Yao,Ma Yaqin

Funder

Modern Agricultural (Citrus) Technology System of China 345

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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