Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes

dc.date.accessioned	2023-03-06T07:32:42Z
dc.date.available	2023-03-06T07:32:42Z
dc.date.issued	2021
dc.identifier.citation	Food Res Int. 2021 Feb;140:110040. doi: 10.1016/j.foodres.2020.110040. Epub 2020 Dec 24.
dc.identifier.uri	https://hdl.handle.net/20.500.12619/100413
dc.relation.isversionof	10.1016/j.foodres.2020.110040
dc.relation.isversionof	10.1016/j.foodres.2020.110040
dc.title	Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes
dc.relation.journal	Food Res Int
dc.identifier.doi	10.1016/j.foodres.2020.110040
dc.contributor.author	Yildiz S
dc.contributor.author	Yildiz S
dc.contributor.author	Pokhrel PR
dc.contributor.author	Unluturk S
dc.contributor.author	Barbosa-Cánovas GV.