Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice

Journal of Food Processing and Preservation

Volumn 34, Issue SUPPL. 2, 2010, Pages 530-548

  Niu, L ^b   Hu, X ^a   Wu, J ^a   Liao, X ^a   Chen, F ^a   Zhao, G ^a   Wang, Z ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77954168442     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00369.x     Document Type: Article

References (26)

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