Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice
Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (US), ultrahigh pressure (UHP) and low temperature long time (LTLT), on Actinidia arguta juice were investigated. The resu...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002019 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|