Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, 2121 Fyffe Road, Columbus, Ohio 43210
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf000306p
Reference59 articles.
1. Variable Heat Stability for Multiple Forms of Pectin Methylesterase from Citrus Tissue Culture Cells
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