Inactivation of Apple Pectin Methylesterase Induced by Dense Phase Carbon Dioxide
Author:
Affiliation:
1. Research center for fruit and vegetable processing Engineering of the Ministry of Education, China Agricultural University, Beijing 100083, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800260c
Reference35 articles.
1. High-pressure treatment of cloudy apple juice
2. Variable Heat Stability for Multiple Forms of Pectin Methylesterase from Citrus Tissue Culture Cells
3. Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study
4. Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality
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