Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice
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https://academicjournals.org/journal/AJFS/article-full-text-pdf/55FF03460251
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Preparation and characterization of edible coating and film composed of sodium alginate/ylang-ylang oil/cellulose nanocrystals Pickering emulsion and its application to post-harvest control of mandarin (Citrus reticulata);Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-06
2. Exploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit juice: a comprehensive evaluation of physicochemical, microbial, and sensory parameters;Journal of Food Science and Technology;2024-04-24
3. Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil;Food Bioscience;2023-06
4. Soursop (Annona muricataL.);Handbook of Phytonutrients in Indigenous Fruits and Vegetables;2022-10-31
5. Physicochemical, Phytochemical, and Shelf-Life Studies of a Functional Jelly from Banana (Musa paradisiaca) and Malaysian Stingless Bee Honey (Trigona sp.);Current Research in Nutrition and Food Science Journal;2022-09-02
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