High pressure and temperature effects on enzyme inactivation in strawberry and orange products

Journal of Food Science

Volumn 62, Issue 1, 1997, Pages 85-88

  Cano, M P ^a   Hernandez, A ^a   De Ancos, B ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Enzymes; Heat inactivation; Hydrostatic pressure; Orange; Strawberry

Indexed keywords

FRAGARIA X ANANASSA;

EID: 0030849040     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04373.x     Document Type: Article

References (16)

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