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.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2016

Alea: 74

Orrialdeak: 411-419

Mota: Artikulua

DOI: 10.1016/J.LWT.2016.07.069 GOOGLE SCHOLAR
Datuen iturria: Scopus