Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

  1. Briongos, H.
  2. Illera, A.E.
  3. Sanz, M.T.
  4. Melgosa, R.
  5. Beltrán, S.
  6. Solaesa, A.G.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2016

Volume: 74

Pages: 411-419

Type: Article

DOI: 10.1016/J.LWT.2016.07.069 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus