Published in
Elsevier, LWT - Food Science and Technology, (82), p. 121-130, 2017
DOI: 10.1016/j.lwt.2017.04.038
Links
Tools
Change of the rheological properties of mango juice by high pressure homogenization
Journal article published in 2017 by
Linyan Zhou 
,
Yunjing Guan,
Jinfeng Bi ,
Xuan Liu,
Jianyong Yi,
Qinqin Chen,
Xinye Wu,
Mo Zhou
,
Yunjing Guan,
Jinfeng Bi ,
Xuan Liu,
Jianyong Yi,
Qinqin Chen,
Xinye Wu,
Mo Zhou
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Data provided by 