Effect of thermal processing and carbon dioxide-assisted high-pressure processing on pectinmethylesterase and chemical changes in orange juice

Journal of Food Science

Volumn 68, Issue 4, 2003, Pages 1179-1184

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

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Carbon dioxide; Flavor volatiles; High pressure; Orange juice; Pectinmethylesterase

Indexed keywords

VALENCIA;

EID: 0038189893     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb09621.x     Document Type: Article

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