Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

Published 2015 View Full Article

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Title
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 187, Issue -, Pages 140-151
Publisher
Elsevier BV
Online
2015-04-06
DOI
10.1016/j.foodchem.2015.03.131

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