Effects of high hydrostatic pressure combined with temperature sterilization on the quality and flavor of <i>Lonicera caerulea </i>debittering juice

doi:10.13995/j.cnki.11-1802/ts.030612

Effects of high hydrostatic pressure combined with temperature sterilization on the quality and flavor of Lonicera caerulea debittering juice

CAI Pengju, DING Ning, SHI Junyan, HAO Jingyi, ZHENG Lujie, HU Xin, ZHU Shiyu, SUN Aidong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 60-67.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 60-67. DOI: 10.13995/j.cnki.11-1802/ts.030612

Effects of high hydrostatic pressure combined with temperature sterilization on the quality and flavor of Lonicera caerulea debittering juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 60-67 https://doi.org/10.13995/j.cnki.11-1802/ts.030612

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Received	Revised	Published
2022-01-05	2022-01-21	2022-09-25
Issue Date
2022-10-17

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