Tarek Gamal Abedelmaksoud
Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt
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Sobhy Mohamed Mohsen
Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt
Lene Duedahl-Olesen
National Food Institute, Technical University of Denmark, Lyngby, Denmark
Mohamed Mohamed Elnikeety
Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt
Aberham Hailu Feyissa
National Food Institute, Technical University of Denmark, Lyngby, Denmark
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How to cite this article
Tarek Gamal Abedelmaksoud, Sobhy Mohamed Mohsen, Lene Duedahl-Olesen, Mohamed Mohamed Elnikeety and Aberham Hailu Feyissa, 2018. Effect of Ohmic Heating Parameters on Inactivation of Enzymes and Quality of Not-from-concentrate Mango Juice. Asian Journal of Scientific Research, 11: 383-392.
DOI: 10.3923/ajsr.2018.383.392
URL: https://scialert.net/abstract/?doi=ajsr.2018.383.392
DOI: 10.3923/ajsr.2018.383.392
URL: https://scialert.net/abstract/?doi=ajsr.2018.383.392