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Article Dans Une Revue Innovative Food Science & Emerging Technologies Année : 2014

The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)

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hal-03825378 , version 1 (22-10-2022)

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Thiago Soares Leite, Pedro E.D. Augusto, Marcelo Cristianini. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science & Emerging Technologies, 2014, 26, pp.124--133. ⟨10.1016/j.ifset.2014.08.005⟩. ⟨hal-03825378⟩
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