TY  - JOUR 
AU  - Illera Gigante, Alba Ester
AU  - Beltrán Calvo, Sagrario
AU  - Sanz Díez, Mª Teresa
PY  - 2020
SN  - 0145-8892
UR  - https://hdl.handle.net/10259/11349
AB  - High-pressure carbon dioxide and thermosonication technologies were applied to cloudy apple juice to determine their effect on polyphenol oxidase (PPO) and pectin methylesterase (PME) activity and other quality parameters right after the treatment and...
LA  - eng
PB  - Wiley
KW  - Cloudy apple juice
KW  - Non-thermal treatment
KW  - Enzymatic inactivation
KW  - Quality parameters
KW  - Refrigerated storage
KW  - Tecnología de los alimentos
KW  - Alimentos-Conservación
KW  - Food-Preservation
TI  - Enzyme inactivation and changes in the properties of cloudy apple juice after high‐pressure carbon dioxide and thermosonication treatments and during refrigerated storage
DO  - 10.1111/jfpp.14521
T2  - Journal of Food Processing and Preservation
VL  - 44
ER  -