Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature
Non-thermal processing has been developed to increase the quality and storage life of fruit juices in response to consumer desire. Ozonation is a recently developed method that generates volatile oxygen atoms that can eliminate a broad spectrum of microbes and extend the shelf stability of food prod...
| Principais autores: | , , , , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Taylor & Francis Group
2023-09-01
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| coleção: | International Journal of Food Properties |
| Assuntos: | |
| Acesso em linha: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2249266 |