Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And fo...

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Detalles Bibliográficos
Autores principales: Bao, Shihan, Yin, Dingze, Zhao, Qinyu, Zhou, Yuan, Hu, Yayun, Sun, Xiangyu, Liu, Xuebo, Ma, Tingting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039260/
https://www.ncbi.nlm.nih.gov/pubmed/36974191
http://dx.doi.org/10.1016/j.fochx.2023.100604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039260/
https://www.ncbi.nlm.nih.gov/pubmed/36974191
http://dx.doi.org/10.1016/j.fochx.2023.100604

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