@article{article5243c8c0,
title   = {Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures},
author = {Arya, Shalini S. and More, Pavankumar R. and Hilares, Ruly Terán and Pereira, Barbara and Arantes, Valdeir and Silva, Silvio Silverio da and Santos, Julio Cesar},
year = {2021},
doi = {10.1111/jfpp.15794},
journal   = {Journal of Food Processing and Preservation}
}