Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses
Wibowo, Scheling, Essel, Esther Aba, De Man, Sofie, Bernaert, Nathalie, Van Droogenbroeck, Bart, Grauwet, Tara, Van Loey, Ann, Hendrickx, Marc
Published in Innovative food science & emerging technologies (01.06.2019)
Published in Innovative food science & emerging technologies (01.06.2019)
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