Author:
Agcam E.,Akyıldız A.,Evrendilek G. Akdemir
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation;Ağçam;Food Chemistry,2014
2. Comparative study on color, viscosity and related enzymes of tomato juice treated by high intensity pulsed electric fields or heat;Aguiló-Aguayo;European Food Research and Technology,2008
3. Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields;Aguiló-Aguayo;International Journal of Food Science and Technology,2009
4. Activation of polyphenoloxidase in pear fruits by high pressure treatment;Asaka;Agricultural Biological Chemistry,1991
5. Effect of thermal treatment and concentration on pectinesterase, cloud and pectin in citrus juices using a plate type heat exchanger;Atkins;Florida Agricultural Experiment Station Journal,1956
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献