Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Published 2018 View Full Article

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Title
Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices
Authors
Keywords
Shelf-stable food, Shelf-life, Kinetics, Fingerprinting, Quality attribute, Consumer acceptance
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 73, Issue -, Pages 76-86
Publisher
Elsevier BV
Online
2018-02-01
DOI
10.1016/j.tifs.2018.01.006

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