Impact of high-intensity electric field pulses on citrus juices
2004
Cserhalmi, Zs. | Lechner, N. | Sass, A. | Toth, M.
The authors examined the refraction and pH-values, conductivity, viscosity, colour, the non-enzymatic browing index, organic acid contents as well as the volatile aroma compounds of pink grapefruit, lemon, orange and tangerine juices treated with pulsed electric field.
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