Effect of shelf-life extension of birch sap using high pressure processing
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.3.343
Reference24 articles.
1. Shelf-life extension of Acer mono sap using ultra filtration;Lee;J Korean Soc Food Sci Nutr,2010
2. The components of the sap from birches, bamboos and darae;Chung;J Korean Soc Food Nutr,1995
3. Characteristics of Goroshoe (Acer mono Max) sap with different collection timesafter ultra filtration;Jeong;J Korean Soc Food Sci Nutr,2011
4. Storage-life and palatability extension of Betula platyphylla sap using lactic acid bacteria fermentation;Kim;J Korean Soc Food Sci Nutr,2009
5. Effects of xylem sap flow on carbon dioxide efflux from stems of birch (Betula pendula Roth);Gansert;Flora-Morphology, Distribution, Functional Ecology of Plants,2005
Cited by 2 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. Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage;Korean Journal of Food Preservation;2021-06
2. Influence of Ozone on the Biochemical Composition of Birch Sap;Applied Sciences;2021-03-26
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