Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée
Crossref DOI link: https://doi.org/10.1007/s11947-015-1543-7
Published Online: 2015-06-18
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Marszałek, Krystian http://orcid.org/0000-0003-2121-0704
Mitek, Marta
Skąpska, Sylwia
Text and Data Mining valid from 2015-06-18
