Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity
© The Author(s) 2016.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 1 vom: 01. Jan., Seite 36-45 |
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| Auteur principal: | |
| Autres auteurs: | , , , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2017
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Thermal process emerging technologies nutritious beverages viscosity |