Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

  1. Arjmandi, M.
  2. Otón, M.
  3. Artés, F.
  4. Artés-Hernández, F.
  5. Gómez, P.A.
  6. Aguayo, E.
Revue:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Année de publication: 2016

Volumen: 53

Número: 10

Pages: 3695-3703

Type: Article

DOI: 10.1007/S13197-016-2342-5 GOOGLE SCHOLAR
La source de données: Scopus