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pro vyhledávání: '"Reydita Claudy Islami"'
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 2, Pp 183-193 (2024)
This study aimed to determine the effect of pasteurization time and temperature on soursop juice characteristics. Soursop (Anonna muricata L.), a climacteric fruit, is a high source of natural antioxidants and contains polyphenol oxidase (PPO) enzyme
Externí odkaz:
https://doaj.org/article/89549e8a302d492a90d183dba03a5549
