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.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2016

Volumen: 74

Pages: 411-419

Type: Article

DOI: 10.1016/J.LWT.2016.07.069 GOOGLE SCHOLAR
La source de données: Scopus