Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments
Minbo Li, Wanzhen Zhang, Chaofan Guo, Xiaosong Hu, Junjie Yi
Topics & Concepts
PectinOrange juiceChemistryCentrifugationFood scienceChromatographyFruit juiceOrange (colour)Microbial Inactivation MethodsMagnetic and Electromagnetic EffectsPolysaccharides and Plant Cell Walls