Impact of pasteurisation and storage conditions on the physicochemical properties of acerola jelly

• Tác giả: Binh Hoang Quang, Ngoc Thi Duong Diep, Uyen Tran Phuong Ho
• Ngôn ngữ: eng
• Thông tin xuất bản: Vietnam Journal of Science, Technology and Engineering - C, 2024
• Mô tả vật lý: tr.97
• Bộ sưu tập: Metadata
• ID: 481726

Tóm tắt

Acerola, a fruit rich in bioactive compounds such as polyphenols and vitamin C, is highly susceptible to degradation under temperature influences. This study aimed to evaluate the impact of pasteurisation and storage conditions on the stability of these compounds in acerola jelly...