Effect of Assay Temperature on Activity of Citrus Pectinesterase In Fresh Orange Juice
- 28 February 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 378-380
- https://doi.org/10.1111/j.1365-2621.1987.tb06618.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of pectic enzymes on cloud stability and soluble limonin concentration in stored orange juiceJournal of the Science of Food and Agriculture, 1983
- ORANGE PECTINESTERASE: PURIFICATION, PROPERTIES, AND EFFECT ON CLOUD STABILITYJournal of Food Science, 1980
- THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGEJournal of Food Science, 1980