Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide-Reference-Cited by-同舟云学术

Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide

Published:1991-05 Issue:3 Volume:56 Page:743-746
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BALABAN MURAT O.,ARREOLA A.G.,MARSHALL M.,PEPLOW A.,WEI C.I.,CORNELL J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05372.x/fullpdf

Reference21 articles.

1. A.G. Arreola, 1990 . Effects of supercritical CO2on some qualify attributes of Single strength orange juice . M.Sc. thesis , Univ. of Florida. Gainesville, FL.

2. Pectinase stabilization of orange juice cloud

3. Relationship of Citrus Enzymes to Juice Quality

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