Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat

Published 2010 View Full Article

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Title
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 11, Issue 2, Pages 299-305
Publisher
Elsevier BV
Online
2010-01-12
DOI
10.1016/j.ifset.2009.12.004

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