Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
- 29 February 2008
- journal article
- Published by Elsevier BV in Food Control
- Vol. 19 (2), 151-158
- https://doi.org/10.1016/j.foodcont.2007.03.001
Abstract
No abstract availableKeywords
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