The Effect of Pasteurization and Shelf Life on the Physicochemical, Microbiological, Antioxidant, and Sensory Properties of Rose Apple Cider during Cold Storage
Rose apple fruits (<i>Syzygium agueum</i> Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were compared. The effects of pasteurization...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/6/3/43 |