Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization

Published 2014 View Full Article

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Title
Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 2, Pages 785-788
Publisher
Elsevier BV
Online
2014-02-05
DOI
10.1016/j.lwt.2014.01.033

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