Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)-Reference-Cited by-同舟云学术

Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)

Published:2022-11 Issue: Volume:141 Page:109150
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Dhenge Rohini,Langialonga Paolo,Alinovi Marcello,Lolli Veronica,Aldini Antonio,Rinaldi Massimiliano^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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