Effect of sterilization methods on quality and antioxidant activity of bloodorange juice during storage

doi:10.13995/j.cnki.11-1802/ts.020549

ZENG Xiaofeng, SHANG Sang, CHEN Shuang, ZENG Shunde, GAO Lunjiang, YIN Xumin, DIAO Yuan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 161-166.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 161-166. DOI: 10.13995/j.cnki.11-1802/ts.020549

Effect of sterilization methods on quality and antioxidant activity of bloodorange juice during storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(21): 161-166 https://doi.org/10.13995/j.cnki.11-1802/ts.020549

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Received	Published
2019-03-15	2019-11-15
Issue Date
2019-11-15

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