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Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation

Food ChemistryEngineeringSonoelectrochemistryTomato Pectinmethylesterase InactivationSonochemistryBiotechnologyCavitation IntensityAcoustic CavitationFood EngineeringUltrasoundFood TechnologyBiomolecular EngineeringHealth Sciences