Colour degradation and quality parameters of sonicated orange juice using response surface methodology

标题
Colour degradation and quality parameters of sonicated orange juice using response surface methodology
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 10, Pages 1876-1883
出版商
Elsevier BV
发表日期
2007-12-28
DOI
10.1016/j.lwt.2007.11.016

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