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Q54243369-22B629B5-6DB3-4F35-90D2-0EBBF1E94131
Q54243369-22B629B5-6DB3-4F35-90D2-0EBBF1E94131
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http://www.wikidata.org/entity/statement/Q54243369-22B629B5-6DB3-4F35-90D2-0EBBF1E94131
Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.
P2860
Q54243369-22B629B5-6DB3-4F35-90D2-0EBBF1E94131
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54243369-22B629B5-6DB3-4F35-90D2-0EBBF1E94131
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wasDerivedFrom
3f0f85fb8bc926f9e86f648d4aee710885f63de1
P2860
Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds