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This article has been cited by the following article(s):
Nonthermal Processing in Agri-Food-Bio Sciences
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https://doi.org/10.1007/978-3-030-92415-7_3
Fruit Preservation
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, et al.Food Engineering Series, Fruit Preservation 351 (2018)
https://doi.org/10.1007/978-1-4939-3311-2_13
Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes
G. J. Katsaros, Z. S. Alexandrakis and P. S. TaoukisFood Engineering Reviews 9 (3) 170 (2017)
https://doi.org/10.1007/s12393-016-9153-3
Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice
George I. Katsaros, Maria Tsevdou, Theodora Panagiotou and Petros S. TaoukisInternational Journal of Food Science & Technology 45 (6) 1119 (2010)
https://doi.org/10.1111/j.1365-2621.2010.02238.x