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Effects of high-pressure processing of date palm juice on the physicochemical properties

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-23-00126
Chattraya Ngamlerst, Supannika Kosum, Apanchanid Thepouyporn, Suteera Vatthanakul, Pattaneeya Prangthip, Natnicha Promyos
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高压处理对枣椰汁理化性质的影响
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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