Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Ayhan, Zehra

dc.contributor.authors	Ayhan, Z; Yeom, HW; Zhang, QH; Min, DB;
dc.date.accessioned	2020-03-06T08:32:33Z
dc.date.available	2020-03-06T08:32:33Z
dc.date.issued	2001
dc.identifier.citation	Ayhan, Z; Yeom, HW; Zhang, QH; Min, DB; (2001). Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49, 674-669
dc.identifier.issn	0021-8561
dc.identifier.uri	https://doi.org/10.1021/jf000984b
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67303
dc.title	Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
dc.identifier.volume	49
dc.identifier.startpage	669
dc.identifier.endpage	674
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayhan, Zehra
dc.relation.journal	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.identifier.doi	10.1021/jf000984b
dc.contributor.author	Ayhan, Zehra