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Volumn 22, Issue 5, 2015, Pages 1993-2001

Comparison of high hydrostatic pressure and thermal processing on physicochemical and antioxidant properties of Maoberry (Antidesma thwaitesianum Müell. Arg.) juice

Author keywords

Bioactive compounds; Maoberry juice; Pasteurization; Physicochemical qualities; Pressurization; Storage stability

Indexed keywords

ANTIDESMA;

EID: 84940183573     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (20)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.