Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

  1. Gabrić, D.
  2. Barba, F.
  3. Roohinejad, S.
  4. Gharibzahedi, S.M.T.
  5. Radojčin, M.
  6. Putnik, P.
  7. Bursać Kovačević, D.
Revista:
Journal of Food Process Engineering

ISSN: 1745-4530,  0145-8876

Ano de publicación: 2018

Volume: 41

Número: 1

Tipo: Artigo

DOI: 10.1111/JFPE.12638 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus