Comparison of different methods for deacidification of clarified passion fruit juice
- 31 October 2003
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 59 (4), 361-367
- https://doi.org/10.1016/s0260-8774(02)00495-8
Abstract
No abstract availableKeywords
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- Debittering and Deacidifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange ResinsJournal of Food Science, 1992
- Deacidification of passion fruit juice by ultrafiltration and ion‐exchange processesInternational Journal of Food Science & Technology, 1989
- Ion exchange and adsorbent resins for removal of acids and bitter principles from citrus juicesJournal of the Science of Food and Agriculture, 1985