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Effects of different preservation treatments on nutritional profile on juices from different sugar cane varieties

The commercialisation of sugarcane juice is limited due to its rapid quality degradation. This study was conducted to determine the effect of High Pressure Processing (HPP) and High Pressure Homogenisation (HPH) on physicochemical, antioxidant properties and microbiological quality of red sugarcane...

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Bibliographic Details
Main Authors:	Nusrah Mansor, Shazini Ramli, Siti Hajar Azhari, Muhamad Hafiz Abd Rahim
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:	http://journalarticle.ukm.my/14760/ http://journalarticle.ukm.my/14760/1/ARTIKEL%206.pdf

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