An Optimization Study on the Ultrasonic Treatments forSaccharomyces cerevisiaeInactivation in Red Grape Juice with Maintaining Critical Quality Attributes
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Title
An Optimization Study on the Ultrasonic Treatments forSaccharomyces cerevisiaeInactivation in Red Grape Juice with Maintaining Critical Quality Attributes
Authors
Keywords
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Journal
JOURNAL OF FOOD QUALITY
Volume 36, Issue 4, Pages 269-281
Publisher
Wiley
Online
2013-04-30
DOI
10.1111/jfq.12032
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