Vieira, Alexandre H <br/><br/>
Advantages of microfiltration processing of goat whey orange juice beverage.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  06 2020 
 - 109060 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2020.109060  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Ascorbic Acid--analysis<br/>Citrus sinensis--chemistry<br/>Dairy Products<br/>Filtration--methods<br/>Food Handling--methods<br/>Food Microbiology<br/>Fruit and Vegetable Juices--analysis<br/>Goats<br/>Hydrogen-Ion Concentration<br/>Microbial Viability<br/>Phenols--analysis<br/>Rheology<br/>Temperature<br/>Whey--chemistry