UVC dosage effects on the physico - chemical properties of lime (Citrus aurantifolia) juice
Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Food Science and Technology
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53219/1/UVC%20dosage%20effects%20on%20the%20physico%20-%20chemical%20properties%20of%20lime%20%28Citrus%20aurantifolia%29%20juice.pdf |