Effects of kiwi’s pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality-Reference-Cited by-同舟云学术

Effects of kiwi’s pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality

Published:2020-11-11 Issue:12 Volume:8 Page:6367-6379
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bazaraa Wael A.¹^ORCID,Ammar Abdalla S.¹,Aqlan Abdulghani M.¹

Affiliation:

1. Department of Food Science Faculty of Agriculture Cairo University Giza Egypt

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1886

Reference65 articles.

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2. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model

3. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

4. Prospects of using nanotechnology for food preservation, safety, and security

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