Predictive modeling of ascorbic acid degradation on simulated fruit juice and color changes in navel orange juice using response surface methodology по Diaz, Angelo R.

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Individual and interactive effects of product variables and process settings on selected quality parameters of heat-treated Calamansi juice по Tan, Athalie Kaye L.

Mathematical models for color parameter differentials in citrus reticulata juices influences of formulation and thermal process conditions по Vivas, Lara G., author

Development of calamansi (Citrofortunella microcarpa) fruit tea based on the preparation of traditional Korean yuja (Citrus junos) tea по Fetalvero, Julianne G.