Effect of Hydrostatic Pressure Processing Combined with DMDC and Nisin Treatment on the Quality of Bayberry Juice during Storage
In order to enhance the sterilization effect of hydrostatic pressure processing (HPP) on bayberry juice, the effects of thermal sterilization (90 ℃, 5 min), HPP treatment (500 MPa, 5 min), HPP combined antimicrobial agent treatment (HPP combined with dimethyl dicarbonate (DMDC), HPP combined with ni...
| Những tác giả chính: | , , , , , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | zho |
| Được phát hành: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Loạt: | Shipin gongye ke-ji |
| Những chủ đề: | |
| Truy cập trực tuyến: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030494 |