Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango ( Mangifera indica L.) Juice
作者： Vicknesha Santhirasegaram , Zuliana Razali , Dominic Soloman George , Chandran Somasundram
DOI: 10.1007/S11947-015-1576-Y
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摘要: … study of Chokanan mango juice. Hence, the purpose of this study was to evaluate the effects of thermal and non-thermal … The information obtained from this study could serve to improve …
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