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The potential use of supercritical carbon dioxide in sugarcane juice processing

Food Science and Technology

The potential use of supercritical carbon dioxide in sugarcane juice processing

F. C. Pimenta, T. C. K. Moraes, et al.

Discover how a groundbreaking study by Fernanda Cristina Pimenta and her colleagues from Universidade de São Paulo explores the power of supercritical carbon dioxide combined with mild temperatures to effectively reduce microorganisms and enzymes in sugarcane juice. This innovative non-thermal method showcases remarkable potential for juice preservation!... show more
Citation Metrics
Citations
9
Influential Citations
0
Reference Count
33
Citation by Year

Note: The citation metrics presented here have been sourced from Semantic Scholar and OpenAlex.

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