Optimization of blending ratios in asparagus-lemon juice using response surface methodology
Author:
Affiliation:
1. Zhejiang Sci-Tech University, China
2. University of Hong Kong, China
3. Wenzhou Medical University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100458&tlng=en
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3. Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage;Bamidele P. O.;Food Chemistry,2017
4. Degradation of AA in citrus juice concentrates during storage;Burdurlu H. S.;Journal of Food Engineering,2006
5. Simplified process of extraction of polyphenols from agroindustrial grape waste;Chani-Paucar L. O.;Food Science and Technology (Campinas),2021
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