University of Tehran-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2017

  1. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 984-990

2016

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

    Journal of Food Science and Technology, Vol. 53, Núm. 10, pp. 3695-3703