Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment
Author:
Affiliation:
1. Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16749
Reference51 articles.
1. Sensory and nutritional study of locally available fresh and processed fruit and vegetable juices in Allahabad city;Aleem S.;The Pharma Innovation,2017
2. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots
3. Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability
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