Effects of sonication and carbonation on guava juice quality

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1396-1401

  Cheng, L H ^a   Soh, C Y ^a   Liew, S C ^a   Teh, F F ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Carbonation; Guava; Juice; Sonication; Ultrasound

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; DISSOLVED OXYGEN;

ANALYTIC METHOD; ARTICLE; CHEMICAL MODIFICATION; COLLOID; ENZYME ACTIVITY; FRUIT JUICE; GUAVA; PARTICLE SIZE; PHYSICAL CHEMISTRY; QUALITY CONTROL; ROOM TEMPERATURE; ULTRASOUND;

PSIDIUM;

EID: 34249056893     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.001     Document Type: Article

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