Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice - Concepedia

Concepedia

Publication | Closed Access

Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

101

Citations

36

References

2014

Year

Xuehong Chen, Weidong Qin, Lihua Ma, Feng Xu, Peng Jin, Yonghua Zheng

Volatile CompoundsFood AnalysisHigh Pressure ProcessingFood EngineeringFood ProcessingFood TechnologyFood SafetyGreen Asparagus JuiceHealth Sciences

References

	Year	Citations

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