Effect of Different Storage Temperatures on Storage Stability of Fresh Lettuce Juice Treated with Ultra-High Pressure
To investigate the storage stability of fresh lettuce juice treated with ultra-high pressure under different temperatures (0, 4 and 8 ℃), microbial and physicochemical parameters, color, chlorophyll content, physical indicators and turbiscan stability index were determined every five days for 30 day...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-01-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-010.pdf |