RESPONSE SURFACE OPTIMIZATION OF CONDITIONS FOR THE CLARIFICATION OF GUAVA FRUIT JUICE USING COMMERCIAL ENZYME

标题
RESPONSE SURFACE OPTIMIZATION OF CONDITIONS FOR THE CLARIFICATION OF GUAVA FRUIT JUICE USING COMMERCIAL ENZYME
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 34, Issue 4, Pages 1298-1318
出版商
Wiley
发表日期
2009-11-12
DOI
10.1111/j.1745-4530.2009.00414.x

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