Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

  1. Putnik, P.
  2. Kresoja, Ž.
  3. Bosiljkov, T.
  4. Režek Jambrak, A.
  5. Barba, F.J.
  6. Lorenzo, J.M.
  7. Roohinejad, S.
  8. Granato, D.
  9. Žuntar, I.
  10. Bursać Kovačević, D.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 279

Pages: 150-161

Type: Révision

DOI: 10.1016/J.FOODCHEM.2018.11.131 GOOGLE SCHOLAR
La source de données: Scopus