Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice
Crossref DOI link: https://doi.org/10.1007/s13197-017-2505-z
Published Online: 2017-02-11
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jafari, S. M.
Jabari, S. S.
Dehnad, D.
Shahidi, S. A.
Funding for this research was provided by:
Iran National Science Foundation
License valid from 2017-02-11