Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions
Pulp from locally grown Apple variety was given different treatments (chemical and thermal) and its various quality parameters were studied during a storage period of 90 days. All the quality parameters viz. pH, titrable acidity, total soluble solids, reducing sugars and non-reducing sugars, color a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2015-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2015.1063797 |