Maintaining the quality of sugarcane juice with blanching and ascorbic acid
作者： Lin Chun Mao , Yong Quan Xu , Fei Que
DOI: 10.1016/J.FOODCHEM.2006.09.055
关键词:
摘要: … than blanching of sugarcane stems, and was able to maintain the quality of fresh sugarcane juice for up to 5 days at 10 C. Deterioration of fresh sugarcane juice was demonstrated as a …
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