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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Effect of thermal pasteurization and ultraviolet treatment on the quality parameters of not-from-concentrate apple juice from different varieties

Efecto de la pasteurización térmica y el tratamiento ultravioleta en los parámetros de calidad del jugo (zumo) de manzana no de concentrado de diferentes variedades

Yali YangDepartment of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. ChinaView further author information
,
Hailiang ShenDepartment of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. ChinaView further author information
,
You TianDepartment of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. ChinaView further author information
,
Zhe YouDepartment of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. ChinaView further author information
&
Yurong GuoDepartment of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. ChinaCorrespondence[email protected]
View further author information
Pages 189-198 | Received 31 Aug 2018, Accepted 02 Jan 2019, Published online: 09 May 2019

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