Effect of High Pressure Processing and High-Temperature Short-Time Sterilization on the Quality of Sea Buckthorn Juice
YANG Peiqing, WANG Yongtao, WU Xiaomeng, GENG Hongye, LIAO Xiaojun, ZHAO Liang
(1. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Xinghua Industrial Research Center for Food Science and Human Health, China Agricultural University, Xinghua 225700, China)
YANG Peiqing, WANG Yongtao, WU Xiaomeng, GENG Hongye, LIAO Xiaojun, ZHAO Liang. Effect of High Pressure Processing and High-Temperature Short-Time Sterilization on the Quality of Sea Buckthorn Juice[J]. FOOD SCIENCE, 2022, 43(13): 23-32.