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

出版年份 2016 全文链接

标题

作者

关键词

Orange juice, HPCD, Pectin methylesterase, Cloud stability

出版物

Volume 74, Issue -, Pages 411-419

出版商

Elsevier BV

发表日期

2016-08-01

DOI

10.1016/j.lwt.2016.07.069

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