Add to ORKGThe objective ofthis study was to study the microbiological and colour changes in pasteurized umbu pulp during 120 days of storage at 40°C.Resumo 657
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange ...
The vitamin C content and the colour of orange juice made from concentrate were measured during 9 mo...
The evolution of aroma compounds from orange juice made from concentrate and stored in glass, standa...
The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu p...
Microbial development, enzymatic action, and chemical reactions influence the quality of untreated n...
In view of understanding colour instability of pasteurised orange juice during storage, to the best ...
Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or ac...
For shelf-stable pasteurised fruit juices, colour degradation (browning) is a known problem, which i...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
The interaction effects of beverage packaging materials (laminated cartons, high density polyethylen...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
A blend of different fruits has a great specialty on its splendid color, flavor, taste and nutrition...
Microbial development, enzymatic action, and chemical reactions influence the quality of untreated n...
Introduction. Rambutan (Nephelium lappaceum L.) is a kind of tropical ...
Microbiological and sensory changes in pasteurised orange juice packed in polyethylene terephythalat...
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange ...
The vitamin C content and the colour of orange juice made from concentrate were measured during 9 mo...
The evolution of aroma compounds from orange juice made from concentrate and stored in glass, standa...
The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu p...
Microbial development, enzymatic action, and chemical reactions influence the quality of untreated n...
In view of understanding colour instability of pasteurised orange juice during storage, to the best ...
Sensitivity to oxidation of an orange juice was investigated through packaging in standard PET or ac...
For shelf-stable pasteurised fruit juices, colour degradation (browning) is a known problem, which i...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
The interaction effects of beverage packaging materials (laminated cartons, high density polyethylen...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
A blend of different fruits has a great specialty on its splendid color, flavor, taste and nutrition...
Microbial development, enzymatic action, and chemical reactions influence the quality of untreated n...
Introduction. Rambutan (Nephelium lappaceum L.) is a kind of tropical ...
Microbiological and sensory changes in pasteurised orange juice packed in polyethylene terephythalat...
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange ...
The vitamin C content and the colour of orange juice made from concentrate were measured during 9 mo...
The evolution of aroma compounds from orange juice made from concentrate and stored in glass, standa...