Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment
Article first published online: 1 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages M106–M110, March 2011
How to Cite
Tribst, A. A. L., Franchi, M. A., de Massaguer, P. R. and Cristianini, M. (2011), Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment. Journal of Food Science, 76: M106–M110. doi: 10.1111/j.1750-3841.2010.02006.x
- Issue published online: 1 MAR 2011
- Article first published online: 1 MAR 2011
- MS 20100486 Submitted 5/5/2010, Accepted 11/15/2010.
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