Effects of high-pressure homogenization on rheological properties of orange juice

doi:10.13995/j.cnki.11-1802/ts.026543

WANG Ziyu, WANG Zhiying, LUO Gang, LEI Ailing, CHEN Hourong, ZHANG Fusheng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 22-29.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 22-29. DOI: 10.13995/j.cnki.11-1802/ts.026543

Effects of high-pressure homogenization on rheological properties of orange juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 22-29 https://doi.org/10.13995/j.cnki.11-1802/ts.026543

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Received	Revised	Published
2020-12-24	2021-01-17	2021-05-25
Issue Date
2021-06-17

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