Effect of high pressure homogenization combined with juice...

Innovative Food Science & Emerging Technologies 2020 / 03 Vol. 60

Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices

Wellala, Chandi Kanchana Deepali, Bi, Jinfeng, Liu, Xuan, Liu, Jianing, Lyu, Jian, Zhou, Mo, Marszałek, Krystian, Trych, Urszula
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Volume:
60
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.102279
Date:
March, 2020
File:
PDF, 655 KB
2020
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