Effect of dissolved oxygen content on the quality of NFC orange juice degassed at different temperatures

doi:10.13995/j.cnki.11-1802/ts.021183

CAI Deping, TAN Anqun, SUN Zhigao, HUANG Linhua, DOU Huating

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 169-175.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 169-175. DOI: 10.13995/j.cnki.11-1802/ts.021183

Effect of dissolved oxygen content on the quality of NFC orange juice degassed at different temperatures

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(20): 169-175 https://doi.org/10.13995/j.cnki.11-1802/ts.021183

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