Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

Published 2016 View Full Article

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Title
Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
Authors
Keywords
Orange juice, HPCD, Pectin methylesterase, Cloud stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 411-419
Publisher
Elsevier BV
Online
2016-08-01
DOI
10.1016/j.lwt.2016.07.069

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