Volatile constituents of sugarcane juice (Saccharum officinarum, L.) during processing and storage
The effects of the flavor quality of heat processing and storage of sugarcane juice were investigated by evaluating the changes in volatile constituents, physico-chemical characteristics and microbiological quality. results have shown that changes were observed in pH, %titratable acidity, color redu...
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| Format: | Thesis |
| Language: | English |
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1985.
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