Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

Food Research International - Tập 38 - Trang 569-576 - 2005
Nadine Lacroix1, Ismail Fliss1, Joseph Makhlouf1
1Département de Sciences des Aliments et de Nutrition, Université Laval, Pavillon Paul Comtois, Qué., Canada G1K 7P4

Tài liệu tham khảo

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