Effects of carbon dioxide in high-pressure processing on pectinmethylesterase in single-strength orange juice

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 3058-3062

  Truong, T T ^a   Boff, J M ^a   Min, D B ^a   Shellhammer, Tom H ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Carbon dioxide; High pressure; Orange juice; Pectinmethylesterase

Indexed keywords

VALENCIA;

EID: 0036812278     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08859.x     Document Type: Article

References (18)

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