Enzyme activity and colour changes in apple juice pasteurised thermally and by pulsed electric fields
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.42.2013.1.5
Reference34 articles.
1. Thermal and pulsed electric fields pasteurization of apple juice: effects on physicochemical properties and flavour compounds;Aguilar-Rosas S.F.;J. Fd Engng.,2007
2. Food processing by pulsed electric fields II;Barsotti L.;Biological aspects. Fd Rev. Int.,1999
3. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments;Bendicho S.;J. Dairy Sci.,2003
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