Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice.
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| Title: | Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice. |
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| Authors: | AHMAD, TOHEED1, SHAHBAZ, HAFIZ MUHAMMAD1 muhammad.shahbaz@uvas.edu.pk, SAEED, KHALID2, IQBAL, SANAULLAH1, REHMAN, HABIB3 |
| Source: | Czech Journal of Food Sciences. 2024, Vol. 42 Issue 6, p405-414. 10p. |
| Database: | Academic Search Ultimate |
| ISSN: | 12121800 |
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| DOI: | 10.17221/77/2024-CJFS |
