Effects of high intensity pulsed electric field processing...

Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

Pedro Elez-Martínez, Olga Martín-Belloso
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
102
Year:
2007
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2006.04.048
File:
PDF, 247 KB
english, 2007
Conversion to is in progress
Conversion to is failed