The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients
Crossref DOI link: https://doi.org/10.1007/s12393-020-09217-0
Published Online: 2020-03-23
Published Print: 2020-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Salari, Saeed
Jafari, Seid Mahdi
Text and Data Mining valid from 2020-03-23
Version of Record valid from 2020-03-23
Article History
Received: 3 May 2019
Accepted: 27 February 2020
First Online: 23 March 2020