Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice
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Title
Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice
Authors
Keywords
High hydrostatic pressure, High-pressure carbon dioxide, High-temperature short time, Mulberry juice, Anthocyanins
Journal
Food and Bioprocess Technology
Volume 9, Issue 2, Pages 217-231
Publisher
Springer Nature
Online
2015-10-08
DOI
10.1007/s11947-015-1606-9
References
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