Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice
出版年份 2020 全文链接
标题
Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-10-19
DOI
10.1111/1750-3841.15498
参考文献
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