Effect of ozone treatment on physicochemical and antioxidant properties of pomegranate (punica granatum L) juice/
With the rise of interest in ozone treatment as the alternative for thermal pasteurisation, ozone seems to be one of the option due to its short half-life and non-toxic residue on food. The preservation of the food qualities has been one of the major factor choosing the option of treatment. Pomegran...
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| Formato: | Thesis Libro |
| Idioma: | English |
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