Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
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3. Inactivation of Escherichia coli by carbon dioxide under pressure;Ballestra;Journal of Food Science,1996
4. Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase;Basak;Food Research International,1996
5. Inactivation of polyphenol oxidase by high-pressure carbon dioxide;Chen;Journal of Agricultural and Food Chemistry,1992
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