High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Innovative Food Science & Emerging Technologies - Tập 10 - Trang 457-462 - 2009
J. Welti-Chanes1, C.E. Ochoa-Velasco2, J.Á. Guerrero-Beltrán3
1Departamento de Biotecnología e Ingeniería en Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey, N. L. 64849, Mexico
2Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, Puebla, Mexico
3Depto. Ingeniería Química y Alimentos, Universidad de las América-Puebla, Sta. Catarina Mártir, Cholula 72820, Puebla, Mexico

Tài liệu tham khảo

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