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.
Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Ano de publicación: 2016

Volume: 74

Páxinas: 411-419

Tipo: Artigo

DOI: 10.1016/J.LWT.2016.07.069 GOOGLE SCHOLAR
Fonte de datos: Scopus