Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies
Crossref DOI link: https://doi.org/10.1007/s13197-016-2342-5
Published Online: 2016-10-07
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arjmandi, Mitra
Otón, Mariano
Artés, Francisco
Artés-Hernández, Francisco
Gómez, Perla A.
Aguayo, Encarna
Funding for this research was provided by:
MINECO-FEDER (AGL2013-48830-C2-1-R)
License valid from 2016-10-01