Ultra high pressure treatments ranging from 0 to 720 min were applied to freshly squeezed,
non-pasteurized orange juice and reconstituted frozen orange juice at pressures in the …

Ultra high pressure treatment of orange juice : a kinetic study on inactivation of pectin methyl
esterase | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索 …

Ultra high pressure treatments ranging from 0 to 720 min were applied to freshly squeezed,
non-pasteurized orange juice and reconstituted frozen orange juice at pressures in the …

Ultra high pressure treatments ranging from 0 to 720 min were applied to freshly squeezed,
non-pasteurized orange juice and reconstituted frozen orange juice at pressures in the …

Ultra high pressure treatments ranging from 0 to 720 min were applied to freshly squeezed,
non-pasteurized orange juice and reconstituted frozen orange juice at pressures in the …

Ultra high pressure treatment of orange juice : a kinetic study on inactivation of pectin
methyl esterase CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …

Ultra high pressure treatments ranging from 0 to 720 min were applied to freshly squeezed,
non-pasteurized orange juice and reconstituted frozen orange juice at pressures in the …

Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl
esterase | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 …