Published in
Wiley, International Journal of Food Science + Technology, 2(57), p. 827-841, 2022
DOI: 10.1111/ijfs.15535
Links
Tools
Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice
Journal article published in 2022 by
Muhammad Umair 
,
Saqib Jabbar,
Yue Lin,
Mustapha Muhammad Nasiru ,
Jianhao Zhang,
Muhammad Abid,
Mian Anjum Murtaza,
Liqing Zhao
,
Saqib Jabbar,
Yue Lin,
Mustapha Muhammad Nasiru ,
Jianhao Zhang,
Muhammad Abid,
Mian Anjum Murtaza,
Liqing Zhao
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 