Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating

Published 2020 View Full Article

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Title
Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating
Authors
Keywords
Black mulberry juice, Concentration, Ohmic heating, Performance, Phenol content
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 123, Issue -, Pages 102-110
Publisher
Elsevier BV
Online
2020-06-12
DOI
10.1016/j.fbp.2020.06.003

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