Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage

International Food Research Journal

Volumn 19, Issue 3, 2012, Pages 1131-1136

  Goh, S G ^a   Noranizan, M ^a   Leong, C M ^a   Sew, C C ^a   Sobhi, B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant; Pineapple juice; Storage stability; Thermal; Ultraviolet

Indexed keywords

EID: 84864825226     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (45)

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