Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials-Reference-Cited by-同舟云学术

Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials

Published:2001-01-03 Issue:2 Volume:49 Page:669-674
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ayhan Zehra¹,Yeom Hye Won¹,Zhang Q. Howard¹,Min David B.¹

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, and Department of Food Engineering, Mustafa Kemal University, Hatay, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000984b

Reference36 articles.

1. MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS

2. INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS

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