CHANGES IN QUALITY ATTRIBUTES OF LONGAN JUICE DURING STORAGE IN RELATION TO EFFECTS OF THERMAL PROCESSING
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2008.00235.x/fullpdf
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4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;BRADFORD;Anal. Biochem,1976
5. Effect of storage on nonenzymatic browning of apple juice concentrates;BURDURLU;Food Chem,2003
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