Study of apple juice preservation by filtration through silica microparticles functionalised with essential oil components
Author:
Funder
Ministerio de Ciencia, Innovación y Universidades
Agencia Estatal de Investigación
FEDER-EU
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference39 articles.
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2. Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide;Ahmed;Journal of Dairy Science,2003
3. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004
4. Cashew apple juice stabilization by microfiltration;Campos;Desalination,2002
5. Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition;Char;Food Control,2009
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