Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
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Title
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 41, Issue 1, Pages e12638
Publisher
Wiley
Online
2017-11-06
DOI
10.1111/jfpe.12638
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