Effect of Total Solids Level on Heat Inactivation of Pectinesterase in Orange Juice
- 1 January 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (1), 220-222
- https://doi.org/10.1111/j.1365-2621.1985.tb13313.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- STABILIZATION OF CLOUD IN PECTINESTERASE ACTIVE ORANGE JUICE BY PECTIC ACID HYDROLYSATESJournal of Food Biochemistry, 1977
- HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICESJournal of Food Science, 1976