Influence of mild electric field (MEF) on polyphenol oxidase and quality attributes of pineapple juice during ohmic heating
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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3. Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating;Brochier;LWT Food Science & Technology,2016
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5. Cold sterilization and clarification of pineapple juice by tangential microfiltration;Carneiro;Desalination,2002
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