검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries Barba FJ, Galanakis CM, Esteve MJ, Frigola A, Vorobiev E Journal of Food Engineering, 167, 38, 2015 |
| 2 |
Ascorbic acid stability during refrigerated storage of orange-carrot juice treated by high pulsed electric field and comparison with pasteurized juice Torregrosa F, Esteve MJ, Frigola A, Cortes C Journal of Food Engineering, 73(4), 339, 2006 |