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Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices
Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny, Olga Martín-BellosoVolume:
92
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2008.10.017
File:
PDF, 550 KB
english, 2009