4.2 Article

Improvement of the Fresh Taste Intensity of Processed Clementine Juice by Separate Pasteurization of its Serum and Pulp

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Pectin methylesterase activity in juices from mandarins, oranges and hybrids

JV Carbonell et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Chemistry, Applied

Effects of heat treatment conditions on fresh taste and on pectinmethylesterase activity of chilled mandarin and orange juices

E Sentandreu et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2005)