Effects of different high pressure homogenization conditions on stability and antioxidant activity of <i>Tamarind turbid</i> juice

doi:10.13995/j.cnki.11-1802/ts.022239

Effects of different high pressure homogenization conditions on stability and antioxidant activity of Tamarind turbid juice

LIU Xiaoping, LIU Lu, LU Xuanchi, DUAN Xinmei, ZHANG Ling, CHEN Anjun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 125-130.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 125-130. DOI: 10.13995/j.cnki.11-1802/ts.022239

Effects of different high pressure homogenization conditions on stability and antioxidant activity of Tamarind turbid juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 125-130 https://doi.org/10.13995/j.cnki.11-1802/ts.022239

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Received	Published
2019-09-10	2020-02-25
Issue Date
2020-04-07

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