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Comparison of the effects of dynamic high-pressure microfluidization and conventional homogenization on the quality of peach juice.
Wang, Xiaoyuan; Wang, Shuangshuang; Wang, Wenjing; Ge, Zhenzhen; Zhang, Lihua; Li, Changwen; Zhang, Bei; Zong, Wei.
Affiliation
  • Wang X; School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
  • Wang S; Collaborative Innovation Center of Food Production and Safety, Henan, China.
  • Wang W; School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
  • Ge Z; School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
  • Zhang L; School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
  • Li C; Collaborative Innovation Center of Food Production and Safety, Henan, China.
  • Zhang B; School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
  • Zong W; Collaborative Innovation Center of Food Production and Safety, Henan, China.
J Sci Food Agric ; 99(13): 5994-6000, 2019 Oct.
Article in En | MEDLINE | ID: mdl-31215047
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Preparations / Prunus persica / Fruit and Vegetable Juices / Food Handling Language: En Journal: J Sci Food Agric Year: 2019 Document type: Article Affiliation country: China Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Preparations / Prunus persica / Fruit and Vegetable Juices / Food Handling Language: En Journal: J Sci Food Agric Year: 2019 Document type: Article Affiliation country: China Country of publication: Reino Unido