Enzyme inactivation and changes in the properties of cloudy apple juice after high-pressure carbon dioxide and thermosonication treatments and during refrigerated storage

  1. Illera, A.E.
  2. Beltrán, S.
  3. Sanz, M.T.
Revista:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Año de publicación: 2020

Volumen: 44

Número: 7

Tipo: Artículo

DOI: 10.1111/JFPP.14521 GOOGLE SCHOLAR