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Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments.
Li, Minbo; Zhang, Wanzhen; Guo, Chaofan; Hu, Xiaosong; Yi, Junjie.
Afiliação
  • Li M; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
  • Zhang W; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
  • Guo C; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
  • Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: junjieyi@kust.edu.cn.
Int J Biol Macromol ; 215: 615-624, 2022 Aug 31.
Article em En | MEDLINE | ID: mdl-35777506
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Citrus sinensis Idioma: En Ano de publicação: 2022 Tipo de documento: Article
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Citrus sinensis Idioma: En Ano de publicação: 2022 Tipo de documento: Article