Advanced search
Publication Cover
International Journal of Food Properties Volume 22, 2019 - Issue 1
Submit an article Journal homepage
2,532
Views
13
CrossRef citations to date
0
Altmetric
Original Article

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Yuan Maa Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaCorrespondence[email protected]
View further author information
,
Xiaocui Yina Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
,
Xiufang Bia Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
,
Fan Sua Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
,
Zhilin Lianga Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
,
Ming Luoa Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
,
Dongxu Fua Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
,
Yage Xinga Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
&
Zhenming Chea Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
 show all
Pages 1250-1269 | Received 18 Mar 2019, Accepted 01 Jul 2019, Published online: 18 Jul 2019

Reprints and Permissions

This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, reproduction in any medium, provided the original work is properly cited.

You are not required to obtain permission to reuse this article in part or whole.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.