Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage
- 31 October 2009
- journal article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 10 (4), 463-469
- https://doi.org/10.1016/j.ifset.2009.05.006
Abstract
No abstract availableKeywords
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