Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures
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1997 ◽
Vol 21
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pp. 365-378
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2008 ◽
Vol 86
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pp. 133-139
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2006 ◽
Vol 86
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pp. 1328-1335
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2014 ◽
Vol 90
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pp. 18-26
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Vol 62
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pp. 291-298
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2016 ◽
Vol 79
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pp. 553-560
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2002 ◽
Vol 67
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pp. 2154-2159
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