Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice
Crossref DOI link: https://doi.org/10.1007/s13197-016-2213-0
Published Online: 2016-05-05
Published Print: 2016-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Elik, Aysel
Yanık, Derya Koçak
Maskan, Medeni
Göğüş, Fahrettin
Funding for this research was provided by:
Gaziantep University Scientific Research Projects Governing Unit
Text and Data Mining valid from 2016-05-01