Effect of Pulsed Electric Fields on Food Quality
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-70586-2_7
Reference113 articles.
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4. Agcam E, Akyıldız A, & Evrendilek GA (2014) Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chemistry 143:354–361
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1. Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality;Foods;2022-07-08
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