The influence of Ohmic‐vacuum heating on phenol, ascorbic acid and engineering factors of kiwifruit juice concentration process

Autor:	Zakaria Alimohammadi, Nasser Behroozi-Khazaei, Hosain Darvishi, Himan Nourbakhsh, Mahmoud Koushesh Saba
Rok vydání:	2021
Předmět:	chemistry.chemical_compound Chemical engineering chemistry Scientific method Phenol Ascorbic acid Ohmic contact Industrial and Manufacturing Engineering Food Science Corrosion
Zdroj:	International Journal of Food Science & Technology. 56:4789-4798
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15160
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5038f84ad0fbd18c946b8a8cb0fa3c14 https://doi.org/10.1111/ijfs.15160 Zobrazit plný text záznamu Plný text