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2014•Food and Bioproducts ProcessingRequires access

Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

Vicknesha Santhirasegaram, Zuliana Razali, Dominic Soloman George, Chandran Somasundram

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Key concepts: Pasteurization, Mangifera, Food science, Shelf life, Chemistry, Polyphenol, Antioxidant, Botany

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Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice — Research Paper | ScholarLens