Effects of thermal and non-thermal processing on quality attributes of chokanan mango juice (Mangifera Indica L.) / Vicknesha a/p Santhirasegaram

The increasing demand for high quality fruit juice, along with safety standards have spurred the development of non-thermal processing such as sonication and ultraviolet-c (UV-C) light treatment. In this study, freshly squeezed Chokanan mango juice was subjected to thermal treatment (at 90 °C for...

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