Jugo de naranja (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Jugo de naranja" in Spanish language version.

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  • «Acids». British Soft Drinks Association. Consultado el 12 de septiembre de 2006. 

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  • Kelebek, Hasim; Selli, Serkan; Canbas, Ahmet; Cabaroglu, Turgut (March 2009). «HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan». Microchemical Journal 91 (2): 187-192. doi:10.1016/j.microc.2008.10.008. 
  • Kyriakidis, N.B (November 1999). «Use of pectinesterase for detection of hydrocolloids addition in natural orange juice». Food Hydrocolloids 13 (6): 497-500. doi:10.1016/S0268-005X(99)00034-X. 
  • Filippi, M. V.; Genovese, D. B.; Lozano, J. E. (2008). «Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification». Food Engineering: Integrated Approaches. Food Engineering series. pp. 391-397. ISBN 978-0-387-75429-1. doi:10.1007/978-0-387-75430-7_29. 
  • Mizrahi, Shimon; Berk, Zeki (May 1970). «Physico-chemical characteristics of orange juice cloud». Journal of the Science of Food and Agriculture 21 (5): 250-253. doi:10.1002/jsfa.2740210508. 
  • Bagheri, Leila; Mousavi, Mohammad E.; Madadlou, Ashkan (2 de septiembre de 2014). «Stability and Rheological Properties of Suspended Pulp Particles Containing Orange Juice Stabilized by Gellan Gum». Journal of Dispersion Science and Technology 35 (9): 1222-1229. S2CID 95127674. doi:10.1080/01932691.2013.834422. 
  • Milani, Jafar; Maleki, Gisoo (2012). «Hydrocolloids in Food Industry». Food Industrial Processes - Methods and Equipment. ISBN 978-953-307-905-9. doi:10.5772/32358. 

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  • Ackerley, Jennifer Lynn (August 2002). Clarification of Valencia orange juice is influenced by specific activity of thermolabile pectinmethylesterase, inactive PME-pectin complexes and the changes in serum soluble components (Tesis). hdl:10724/29473. 

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  • Bagheri, Leila; Mousavi, Mohammad E.; Madadlou, Ashkan (2 de septiembre de 2014). «Stability and Rheological Properties of Suspended Pulp Particles Containing Orange Juice Stabilized by Gellan Gum». Journal of Dispersion Science and Technology 35 (9): 1222-1229. S2CID 95127674. doi:10.1080/01932691.2013.834422. 

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