E: Food Engineering & Physical Properties
Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields
Version of Record online: 14 JAN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 2, pages E222–E228, February 2013
How to Cite
Quintão-Teixeira, L. J., Soliva-Fortuny, R., Mota Ramos, A. and Martín-Belloso, O. (2013), Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields. Journal of Food Science, 78: E222–E228. doi: 10.1111/1750-3841.12019
- Issue online: 6 FEB 2013
- Version of Record online: 14 JAN 2013
- Manuscript Accepted: 10 NOV 2012
- Manuscript Received: 6 AUG 2012
- Commission of the European Communities
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