Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice
Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud l...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27658 |
