Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

Title
Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing
Authors
Keywords
High-pressure processing, High-temperature short-time processing, Quality, Carrot juice, Polyacetylenes
Journal
Innovative Food Science & Emerging Technologies
Volume 33, Issue -, Pages 135-144
Publisher
Elsevier BV
Online
2015-11-05
DOI
10.1016/j.ifset.2015.10.012

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