Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice

Publication date: Available online 17 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chuan-xiang Cheng, Meng Jia, Yao Gui, Yaqin Ma
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research