Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention

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dc.contributor.authorKobsak Kanjanapongkul
dc.contributor.authorVeraya Baibua
dc.date.accessioned2021-12-21T10:23:51Z
dc.date.available2021-12-21T10:23:51Z
dc.date.issued2021
dc.identifier.citationJournal of Food Engineering 292(2021)110268en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8501
dc.language.isoenen_US
dc.subjectCoconut wateren_US
dc.subjectOhmic heatingen_US
dc.subjectPink discolorationen_US
dc.subjectPolyphenol oxidaseen_US
dc.subjectPeroxidaseen_US
dc.titleEffects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration preventionen_US
dc.typeArticleen_US

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