Assessment of quality changes of tangor fruit juice after pasteurization and thermosonication treatments
Author:
Affiliation:
1. Department of Food Engineering and Technology Central Institute of Technology, Deemed to be University Kokrajhar Assam India
2. Division of Advanced Analytics Principal, IQVIA Bangalore India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14170
Reference41 articles.
1. Effects of ultrasound treatments on quality of grapefruit juice
2. Thermosonication: a potential technique that influences the quality of grapefruit juice
3. Thermosonication as a potential quality enhancement technique of apple juice
4. Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity
5. Thermosonication: An alternative processing for fruit and vegetable juices
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