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Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during

Nishant R Swami Hulle1, P Srinivasa Rao1

  • 1Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302 India.

Journal of Food Science and Technology
|January 21, 2016
PubMed

Keywords:
Ascorbic acidColorEnzyme inactivationHPPPackagingShelf lifeThermal processing

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