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Juices processing characteristics of Chinese bayberry from different cultivars

Jinhu Tian1, Yanping Cao2, Shiguo Chen1

  • 1Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food Processing Fuli Institute of Food Science Zhejiang R & D Center for Food Technology and Equipment Zhejiang University Hangzhou China.

Food Science & Nutrition
|March 9, 2019
PubMed

Keywords:
bayberry juicecorrelationphenolic compoundssensory evaluationsugar–acid ratio

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