Thermal inactivation kinetics parameters of browning enzymes in starfruit ( <i>Averrhoa carambola</i> L.) juice-Reference-Cited by-同舟云学术

Thermal inactivation kinetics parameters of browning enzymes in starfruit ( Averrhoa carambola L.) juice

Published:2022-05-24 Issue:8 Volume:57 Page:5114-5122
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Tan Hui‐Ling¹^ORCID,Koh Pei‐Nee¹,Mat Easa Azhar¹,Tan Thuan‐Chew¹^ORCID

Affiliation:

1. Food Technology Division School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15819

Reference48 articles.

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3. A traditional fermented product: Şalgam juice, production and usage;Arslan D.;Journal of Agroalimentary Processes and Technology,2015

4. Physical and chemical characteristic of carambola (Averrhoa carambola L.) fruit at three different stage of maturity;Avinash G.P.;International Journal of Applied Biology and Pharmaceutical Technology,2010

5. Morphological and biochemical characteristics of Averrhoa fruits;Bhagya B.;International Journal of Pharmaceutical, Chemical and Biological Sciences,2013

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