Freq.	Weight	Association
2	2	Pectinesterase - Peroxidase
2	2	Minimal processing - Peroxidase
2	2	Minimal processing - Pectinesterase
2	2	Indicator - Peroxidase
2	2	Indicator - Pectinesterase
2	2	Indicator - Minimal processing
2	2	Heat - Peroxidase
2	2	Heat - Pectinesterase
2	2	Heat - Minimal processing
2	2	Heat - Indicator
2	2	Freshness - Peroxidase
2	2	Freshness - Pectinesterase
2	2	Freshness - Minimal processing
2	2	Freshness - Indicator
2	2	Freshness - Heat
1	1	Peroxidase - Quality
1	1	Pectinesterase - Quality
1	1	Minimal processing - Quality
1	1	Indicator - Quality
1	1	Heat - Quality
1	1	Freshness - Quality
1	1	Chemical composition - Quality

Documents par ordre de pertinence

000089 (2008)	Angelika R. Hirsch [Allemagne] ; Kirsten Förch [Allemagne] ; Sybille Neidhart [Allemagne] ; Gudrun Wolf [Allemagne] ; Reinhold Carle [Allemagne]	Effects of Thermal Treatments and Storage on Pectin Methylesterase and Peroxidase Activity in Freshly Squeezed Orange Juice
000065 (2011)	Angelika R. Hirsch [Allemagne] ; Alexandra Knauss [Allemagne] ; Reinhold Carle [Allemagne] ; Sybille Neidhart [Allemagne]	Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices
000122 (2003)	Michael M. Blanke [Allemagne]	Fine structure and elemental composition of segment membranes of Valencia orange fruit and their possible role in raggyness
000160 (1996)	R. Rouseff [États-Unis] ; L. Raley [États-Unis] ; H.-J. Hofsommer [Allemagne]	Application of diode array detection with a C-30 reversed phase column for the separation and identification of saponified orange juice carotenoids

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