EFFECT OF PEF, HHP AND THERMAL TREATMENT ON PME INACTIVATION AND VOLATILE COMPOUNDS CONCENTRATION OF AN ORANGE JUICE–MILK BASED BEVERAGE

SAMPEDRO, F., GEVEKE, D.J., & FAN, X.. (2009). EFFECT OF PEF, HHP AND THERMAL TREATMENT ON PME INACTIVATION AND VOLATILE COMPOUNDS CONCENTRATION OF AN ORANGE JUICE–MILK BASED BEVERAGE. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 10(4), 463-469. SID. https://sid.ir/paper/623111/en

SAMPEDRO F., GEVEKE D.J., FAN X.. EFFECT OF PEF, HHP AND THERMAL TREATMENT ON PME INACTIVATION AND VOLATILE COMPOUNDS CONCENTRATION OF AN ORANGE JUICE–MILK BASED BEVERAGE. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2009;10(4):463-469. Available from: https://sid.ir/paper/623111/en

F. SAMPEDRO, D.J. GEVEKE, and X. FAN, “EFFECT OF PEF, HHP AND THERMAL TREATMENT ON PME INACTIVATION AND VOLATILE COMPOUNDS CONCENTRATION OF AN ORANGE JUICE–MILK BASED BEVERAGE,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 10, no. 4, pp. 463–469, 2009, [Online]. Available: https://sid.ir/paper/623111/en