Publication | Closed Access

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Food ChemistryVolatile CompoundsEnvironmental EngineeringFood AnalysisSensory PropertiesFood PreservationFood EngineeringFood ProcessingFood TechnologyFood SafetyHealth Sciences