Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea-Reference-Cited by-同舟云学术

Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea

Published:2021-07-23 Issue:11 Volume:56 Page:5977-5988
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Song YongCheng¹,Bi Xiufang¹^ORCID,Zhou Min¹²,Zhou Zhongyu¹³,Chen Lei¹,Wang Xiaoqiong¹,Ma Yuan¹^ORCID

Affiliation:

1. Sichuan Key Laboratory of Food Bio‐technology School of Food and Bioengineering Xihua University Chengdu 610039 People’s Republic of China

2. College of Biomass Science and Engineering Sichuan University Chengdu 610065 People’s Republic of China

3. Key Laboratory of Food Non‐Thermal Processing Engineering Technology Research Center of Food Non‐Thermal Processing YibinXihua University Research Institute Yibin 644004 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15245

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4. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

5. Antioxidant nanomaterials in advanced diagnoses and treatments of ischemia reperfusion injuries

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