Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices Article

Xu, Xinxing, Deng, Jingjing, Luo, Dongsheng et al. (2018). Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices . Innovative Food Science and Emerging Technologies, 49 1-12. 10.1016/j.ifset.2018.07.010

cited authors

  • Xu, Xinxing; Deng, Jingjing; Luo, Dongsheng; Bao, Yejun; Liao, Xiaojun; Gao, Haiyan; Wu, Jihong

sustainable development goals

authors

publication date

  • October 1, 2018

published in

keywords

  • ANTIOXIDANT ACTIVITY
  • ATTRIBUTES
  • BIOACTIVE COMPOUNDS
  • COLOR
  • Food Science & Technology
  • High hydrostatic pressure
  • High temperature short time
  • Life Sciences & Biomedicine
  • PARAMETERS
  • PASTEURIZATION
  • PULSED ELECTRIC-FIELDS
  • Quality attributes
  • SELENIUM CONTENT
  • SHELF-LIFE
  • Science & Technology
  • Se-enriched kiwifruit
  • VITAMIN-C

Digital Object Identifier (DOI)

start page

  • 1

end page

  • 12

volume

  • 49