Effect of Ultraviolet-C Combined with Heat Treatments on the Quality Properties of Orange Juice
The effects of ultraviolet-C (UV-C) combined with heat (50 ℃) treatments and traditional pasteurization (P) on the safety, physical-chemical properties and nutritional values of freshly squeezed orange juice were compared in the present study. The best combined way was obtained by comparing the effe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080158 |