Effects of Ohmic Heating on Extraction of Food-Grade Phytochemicals from Colored Potato

AuthID
 P-00M-38R
7
Author(s)
Rodrigues, RM
·
Tipo de Documento
Article
Year published
2016
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 74, Páginas: 493-503 (11)
Indexing
Wos®
Scopus®
Crossref®91
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84991310068
Wos: WOS:000383524300066
Source Identifiers
ISSN: 0023-6438
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