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Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation.

机译：紫苏甘蓝果汁中酵母，模具和果酸酯酶的压力灭活：果汁浓度，pH和有机酸的影响，以及与热卫生的比较。

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Hiroshi OGAWA; Kazuma FUKUHISA; Yoshinori KUBO; Haruji FUKUMOTO;
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年度 1990
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1. Effect of bearing angle of satsuma mandarin fruit on rind roughness, pigmentation, and sugar and organic acid concentrations in the juice. [J] . Kubo T, Hiratsuka S 园芸学会杂志 . 1998,第1期

机译：萨摩柑橘水果的方位角对果汁中果皮粗糙度，色素沉着以及糖和有机酸浓度的影响。
2. Effect of bearing angle of satsuma mandarin fruit on rind roughness, pigmentation, and sugar and organic acid concentrations in the juice. [J] . Kubo T, Hiratsuka S 园芸学会杂志 . 1998,第1期

机译：苜蓿橘子果实轴承角度对果汁切开粗糙度，色素沉着和糖和有机酸浓度的影响。
3. Effects of sugar concentration and water potential in the medium on sugar accumulation by in vitro cultured juice vesicles of satsuma mandarin [Japanese] [J] . Mukai H, Takagi T, Iwatani M, 园芸学会杂志 . 2001,第2期

机译：培养基中糖分浓度和水势对萨摩柑桔汁体外培养的囊泡糖分积累的影响[日语]
4. Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming [C] . A.M. Duarte, D. Caixeirinho, M.G. Miguel, International Horticultural Congress on Horticulture for People . 2012

机译：来自常规与有机农业的柑橘汁中的有机酸浓度
5. Microwave heating of fruit juices: Kinetics of enzyme inactivation/microbial destruction and evaluation of enhanced thermal effects. [D] . Tajchakavit, Sasithorn. 1997

机译：果汁的微波加热：酶失活/微生物破坏的动力学以及增强的热效应的评估。
6. Inhibitory Effects of High Pressure and Heat on Alicyclobacillus acidoterrestris Spores in Apple Juice [O] . Sun-Young Lee, Richard H. Dougherty, Dong-Hyun Kang 2002

机译：高压和高温对苹果汁中酸脂环酸芽孢杆菌孢子的抑制作用
7. Effect of Bearing Angle of Satsuma Mandarin Fruit on Rind Roughness, Pigmentation, and Sugar and Organic Acid Concentrations in the Juice. [O] . Tatsuya Kubo, Shin Hiratsuka 1998

机译：梨木橘子果实轴承角度对果汁中皮粗糙度，色素沉着，糖和有机酸浓度的影响。

Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation.

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