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Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers

Scheling Wibowo1, Tara Grauwet1, Getnet Belete Gedefa1

  • 1Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.

Food Research International (Ottawa, Ont.)
|April 24, 2017
PubMed

Keywords:
FingerprintingKineticsMango juiceShelf-lifeTargeted quality parametersVolatiles

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