Research Article
Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization
Table 3
Pearson correlation coefficient indicating the relationship between the tested parameters in untreated, HHP-treated, and pasteurized (LPT and HPT) tomato juice after 0, 7, and 14 days of storage.
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Correlation is significant at the 0.05 level. Correlation is significant at the 0.01 level. |