Figure 2
Effect of thermal and HPP on PPO and PME residual activity percentage of grapefruit juice. HPP: High pressure processing, PPO: Polyphenoloxidose, PME: Pectin methyl esterase
Effect of thermal and HPP on PPO and PME residual activity percentage of grapefruit juice. HPP: High pressure processing, PPO: Polyphenoloxidose, PME: Pectin methyl esterase