Molecular Weight Cut-off of Ultrafiltration Membranes and the Quality and Stability of Apple Juice-Reference-Cited by-同舟云学术

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Molecular Weight Cut-off of Ultrafiltration Membranes and the Quality and Stability of Apple Juice

Published:1989-09 Issue:5 Volume:54 Page:1250-1254
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PADILLA O. I.,McLELLAN M. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05966.x/fullpdf

Reference22 articles.

1. APPLE JUICE QUALITY AS INFLUENCED BY ULTRAFILTRATION

Cited by 42 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

1. Alternative Processes for Apple Juice Stabilization and Clarification: A Bibliometric and Comprehensive Review;Processes;2024-01-30

2. Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine;Australian Journal of Grape and Wine Research;2020-12-14

3. Effects of operating conditions during hollow fiber ultrafiltration of bitter gourd ( Mormordica charantia ) extract and analysis of nutritional qualities in subsequent storage study;Journal of Food Process Engineering;2019-06-10

4. Physico-chemical properties of ultrafiltered kinnow (mandarin) fruit juice;Journal of Food Science and Technology;2018-03-30

5. Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice;Czech Journal of Food Sciences;2014-11-27

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