Evaluation of cold storage on the bioactive compounds and physical-chemical and microbiological characteristics of pasteurized umbu juice
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Abstract This work aimed to evaluate the effect of storage at 6 °C on the characteristics of pasteurized umbu juice. Pasteurization was carried out at 86 °C for 25 s in a scraped surface heat exchanger and storage at 6 °C for 90 days. The pasteurized umbu juice conformed to the standards established by Brazilian legislation, presenting
创建时间：
2017-03-01
