Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality....
Published in Journal of the Science of Food and Agriculture
BACKGROUND Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and citrulline. However, the final quality of the juice depends significantly on its acidification, pasteurization, centrifugation and storage time and temperature. In this study, these characteristics were...
