Open AccessCombined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet
Author(s) -
Serpil Aday,
Çiğdem Pala,
Belgizar Ayana Çam,
Sami Bulut
Publication year - 2021
Publication title -
international journal of agriculture, environment and food sciences
Language(s) - English
Resource type - Journals
eISSN - 2602-246X
pISSN - 2618-5946
DOI - 10.31015/jaefs.2021.3.16
Subject(s) - chemistry , citric acid , food science , hydrostatic pressure , ascorbic acid , antioxidant , aroma , flavor , biochemistry , physics , thermodynamics