Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice
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Title
Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice
Authors
Keywords
Pineapple fruit juice, High pressure processing, Thermal processing, Quality properties, Volatile compounds, Storage
Journal
FOOD CONTROL
Volume 130, Issue -, Pages 108293
Publisher
Elsevier BV
Online
2021-06-08
DOI
10.1016/j.foodcont.2021.108293
References
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