Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment
Version of Record 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 online: 1 MAR 2011
- Version of Record online: 1 MAR 2011
- MS 20100486 Submitted 5/5/2010, Accepted 11/15/2010.
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