Article ID Journal Published Year Pages File Type
8428528 Trends in Food Science & Technology 2018 53 Pages PDF
Abstract
Using non-thermal methods in combination with moderate thermal methods can be more effective in PME inactivation with minimum loss in citrus juice quality.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
A review of pectin methylesterase inactivation in citrus juice during pasteurization
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