Quality Stability and Sensory Attributes of Apple Juice Processed by Thermosonication, Pulsed Electric Field and Thermal Processing

AuthID
 P-00W-5TH
3
Author(s)
Sulaiman, A
·
Farid, M
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 23, Número: 3, Páginas: 265-276 (12)
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Wos®
Scopus®
Crossref®31
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28359205
SCOPUS: 2-s2.0-85018325010
Wos: WOS:000400101300007
Source Identifiers
ISSN: 1082-0132
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