Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

  1. Illera, A.E.
  2. Sanz, M.T.
  3. Benito-Román, O.
  4. Varona, S.
  5. Beltrán, S.
  6. Melgosa, R.
  7. Solaesa, A.G.
Aldizkaria:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Argitalpen urtea: 2018

Alea: 47

Orrialdeak: 71-80

Mota: Artikulua

DOI: 10.1016/J.IFSET.2018.02.001 GOOGLE SCHOLAR
Datuen iturria: Scopus