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Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle
Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The ef...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Wiley Periodicals Inc
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959965/ https://www.ncbi.nlm.nih.gov/pubmed/24804077 http://dx.doi.org/10.1002/fsn3.97 |