Modelling colour degradation of orange juice by ozone treatment using response surface methodology

Published 2008 View Full Article

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Title
Modelling colour degradation of orange juice by ozone treatment using response surface methodology
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 88, Issue 4, Pages 553-560
Publisher
Elsevier BV
Online
2008-04-03
DOI
10.1016/j.jfoodeng.2008.03.021

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