Influence of ultra high pressure treatment on the quality of lychee juice

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 23, Issue 2, 2007, Pages 259-262

  Huang, Li ^a,b   Sun, Yuanming ^a   Pan, Ke ^a   Chen, Bainuan ^c   Huang, Wei ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b Guangdong Agriculture Industry Business Polytechnic College   (China)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Juice; Lychee; Nutritional ingredient; Peroxidase (POD); Total number of bacteria; Ultra high pressure (UHP)

Indexed keywords

EID: 34047204978     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)