Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

  1. Negri Rodríguez, L.M.
  2. Arias, R.
  3. Soteras, T.
  4. Sancho, A.
  5. Pesquero, N.
  6. Rossetti, L.
  7. Tacca, H.
  8. Aimaretti, N.
  9. Rojas Cervantes, M.L.
  10. Szerman, N.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2021

Volum: 145

Tipus: Article

DOI: 10.1016/J.LWT.2021.111255 GOOGLE SCHOLAR
Font de les dades: Scopus