Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change
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Title
Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change
Authors
Keywords
Pasteurization, Pathogens, Enzyme activity, Quality, Shelf-life
Journal
Innovative Food Science & Emerging Technologies
Volume 70, Issue -, Pages 102688
Publisher
Elsevier BV
Online
2021-04-09
DOI
10.1016/j.ifset.2021.102688
References
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