Effect of ultrahigh temperature treatment on qualities of watermelon juice

The watermelon juice was pasteurized by the ultrahigh temperature (UHT) treatment, and the qualities of the pasteurized juice were compared to screen the optimal UHT. The UHT of 120 and 135°C inactivated the microbial colonies and maintained the original color of the watermelon juice. The temperatur...

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Detalles Bibliográficos
Autores principales: Wang, Yubin, Guo, Xiaofei, Ma, Yue, Zhao, Xiaoyan, Zhang, Chao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980399/
https://www.ncbi.nlm.nih.gov/pubmed/29876110
http://dx.doi.org/10.1002/fsn3.593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980399/
https://www.ncbi.nlm.nih.gov/pubmed/29876110
http://dx.doi.org/10.1002/fsn3.593

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