Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension
Author:
Affiliation:
1. Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1373124
Reference41 articles.
1. In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange
2. Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit
3. Comparative Analysis of the Antioxidant Capacity of Selected Fruit Juices and Nectars: Chokeberry Juice as a Rich Source of Polyphenols
4. Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice
5. Citrus Processing
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