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Publikováno v:
Antioxidants, Vol 9, Iss 6, p 534 (2020)
The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, caroten
Externí odkaz:
https://doaj.org/article/3d0dc0a14be04c978b0ff227b328a386
Publikováno v:
Antioxidants
Volume 9
Issue 6
Antioxidants, Vol 9, Iss 534, p 534 (2020)
Volume 9
Issue 6
Antioxidants, Vol 9, Iss 534, p 534 (2020)
The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, caroten