Inactivation of Byssochlamys fulva during ohmic heating of tomato juice.

Autor:	Mokhtari, Mahsa1 (AUTHOR), Zamindar, Nafiseh1 (AUTHOR) n.zamindar@khuisf.ac.ir, Zia, Mohammadali2 (AUTHOR), Doudi, Monir3 (AUTHOR), Ghasemi Sepero, Nafiseh1 (AUTHOR)
Zdroj:	Food Science & Technology International. Jan2024, p1.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu