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Effect of high hydrostatic pressure on overall quality parameters of watermelon juice

Y Liu1, X Y Zhao, L Zou

  • 1School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. liuyecau@126.com

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|March 16, 2013
PubMed

Keywords:
Watermelon juicebrowningcloudinesscolorenzyme activityhigh hydrostatic pressure

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