Zobrazeno 1 - 2
of 2
pro vyhledávání: '"pasteurization (PT)"'
Publikováno v:
Foods, Vol 11, Iss 5, p 632 (2022)
The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attr
Externí odkaz:
https://doaj.org/article/c61a2bcdd9c94be586382b6c7bc3ba17
Autor:
Niu H; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China., Yuan L; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China., Zhou H; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China., Yun Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China., Li J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China., Tian J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China., Zhong K; China National Institute of Standardization, Beijing 100191, China., Zhou L; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Feb 22; Vol. 11 (5). Date of Electronic Publication: 2022 Feb 22.