Impact of minimal heat-processing on pectin methylesterase...

European Food Research and Technology 2011 / 01 Vol. 232; Iss. 1

Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezedCitrusjuices

Angelika R. Hirsch, Alexandra Knauss (née Resch), Reinhold Carle, Sybille Neidhart
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Volume:
232
Language:
english
Pages:
11
DOI:
10.1007/s00217-010-1357-9
Date:
January, 2011
File:
PDF, 287 KB
english, 2011
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