Effect of high hydrostatic pressure processing on qualities of strawberry juice

Advanced Materials Research

Volumn 894, Issue , 2014, Pages 305-310

  Liu, Qing ^a,b   Wang, Ru Fu ^a   Zhao, Xiao Yan ^c   Ma, Yue ^c   Wang, Dan ^c   Zhang, Bo Bo ^c  

^a SHANXI AGRICULTURAL UNIVERSITY   (China)

^b BEIJING VOCATIONAL COLLEGE OF AGRICULTURE   (China)

^c INSTITUTE OF PLANT AND ENVIRONMENT PROTECTION   (China)

Author keywords

High hydrostatic pressure; Qualities; Strawberry

Indexed keywords

CHEMICAL QUALITY; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; QUALITIES; SENSORY QUALITIES; STRAWBERRY; STRAWBERRY JUICE; SUSPENSION STABILITY;

ANTHOCYANINS; HYDROSTATIC PRESSURE; MATERIALS SCIENCE;

FRUITS;

EID: 84903367906     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.894.305     Document Type: Conference Paper

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