Storage stability of pennywort juice as affected by high pressure and thermal processing

International Food Research Journal

Volumn 20, Issue 6, 2013, Pages 3069-3076

  Chaikham, P ^a   Chunthanom, P ^b   Apichartsrangkoon, A ^c  

^a PHRANAKHON SI AYUTTHAYA RAJABHAT UNIVERSITY   (Thailand)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY ISAN   (Thailand)

^c CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Bioactive components; High pressure processing; Pasteurization; Pennywort juice; Storage stability

Indexed keywords

EID: 84891651000     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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