Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice
Crossref DOI link: https://doi.org/10.1007/s11947-015-1606-9
Published Online: 2015-10-08
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zou, Hui
Lin, Tiantian
Bi, Xiufang
Zhao, Liang
Wang, Yongtao
Liao, Xiaojun
Text and Data Mining valid from 2015-10-08