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

Kobsak KanjanapongkulVeraya Baibua2021-12-212021-12-212021Journal of Food Engineering 292(2021)110268http://hdl.handle.net/123456789/8501enCoconut waterOhmic heatingPink discolorationPolyphenol oxidasePeroxidaseEffects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration preventionArticle