Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment
Crossref DOI link: https://doi.org/10.1007/s11694-020-00391-7
Published Online: 2020-02-11
Published Print: 2020-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yıkmış, Seydi http://orcid.org/0000-0001-8694-0658
Text and Data Mining valid from 2020-02-11
Version of Record valid from 2020-02-11
Article History
Received: 14 July 2019
Accepted: 4 February 2020
First Online: 11 February 2020