Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates
- 1 June 2014
- journal article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 23, 61-67
- https://doi.org/10.1016/j.ifset.2014.01.013
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
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