Novel processing techniques and spinach juice: Quality and safety improvements

Author:

Manzoor Muhammad Faisal12ORCID,Ahmed Zahoor12ORCID,Ahmad Nazir3,Aadil Rana Muhammad4ORCID,Rahaman Abdul12,Roobab Ume12,Rehman Abdur5,Siddique Rabia6,Zeng Xin‐An12,Siddeeg Azhari12ORCID

Affiliation:

1. School of Food Science and EngineeringSouth China University of Technology Guangzhou Guangdong 510640 China

2. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China

3. Institute of Home and Food SciencesFaculty of Life ScienceGovernment College University Faisalabad 38000 Pakistan

4. National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000 Pakistan

5. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China

6. Department of ChemistryGovernment College University Faisalabad 38000 Pakistan

Funder

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Publisher

Wiley

Subject

Food Science

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