Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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2. Effect of high pressure treatments on peroxidase and polyphenoloxidase activities;Anese;J. Food Biochem.,1995
3. Stabilization of protein structure by sugars;Arakawa;Biochemistry,1982
4. Activation of polyphenoloxidase in pear fruit by high pressure treatment;Asaka;Agric. Biol. Chem.,1991
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