Effect of Different Storage Temperatures on Storage Stability of Fresh Lettuce Juice Treated with Ultra-High Pressure

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...

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Bibliographic Details
Main Author:	LI Zhixuan, CHAO Chunming, ZHANG Jialong, LI Yuling, TANG Xuanming, PAN Yanfang
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-01-01
Series:	Shipin Kexue
Subjects:	ultra-high pressure; fresh lettuce juice; different temperatures; storage stability
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-010.pdf

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