Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices
Crossref DOI link: https://doi.org/10.1007/s13197-019-04202-w
Published Online: 2020-01-02
Published Print: 2020-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hooshyar, Leila
Hesari, Javad
Azadmard-Damirchi, Sodeif
Text and Data Mining valid from 2020-01-02
Version of Record valid from 2020-01-02
Article History
Revised: 15 November 2019
Accepted: 11 December 2019
First Online: 2 January 2020