Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment
Effect of pasteurization treatment (80°C for 40 s or 90 s) with respect to unpasteurized juice (UPWJ) at day 0 on enzymatic activity (POD, PME, and PG) of watermelon juice enriched with L-citrulline. Mean values denoted with the same letter do not significantly differ statistically, . UPWJ, unpasteurized watermelon juice. PWJ-40 s, pasteurized watermelon juice for 40 s. PWJ-90 s, pasteurized watermelon juice for 90 s.