Work

Changes in orange juice characteristics due to homogenization and centrifugation

Year: 2011

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2011.02.027

Authors: Enrique Sentandreu, Ma del Carmen Gurrea, Noelia Betoret, José Luis Navarro

Institutions: Instituto de Agroquímica y Tecnología de Alimentos, Universitat Politècnica de València

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Ministerio de Ciencia e Innovación, European Social Fund

OpenAlex ID: W2013396335

FWCI: 3.761

Cites: 15

Cited by: 46

Related to: 10