The effect of heat treatment and thermosonication on the microbial and quality properties of green olive
Crossref DOI link: https://doi.org/10.1007/s11694-022-01322-4
Published Online: 2022-02-21
Published Print: 2022-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jafarpour, Dornoush http://orcid.org/0000-0002-7895-4862
Text and Data Mining valid from 2022-02-21
Version of Record valid from 2022-02-21
Article History
Received: 15 December 2021
Accepted: 1 February 2022
First Online: 21 February 2022