Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
Crossref DOI link: https://doi.org/10.1007/s11947-014-1380-0
Published Online: 2014-08-02
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chakraborty, Snehasis
Rao, P. Srinivasa
Mishra, H. N.
Text and Data Mining valid from 2014-08-02