Fruits: Apple, Tomato, and Citruses
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-40917-3_8
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3. Aguiló-Aguayo I, Soliva-Fortuny R, Martin-Belloso O (2008) Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat. Eur Food Res Technol 227:599–606
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1. Pulsed electric field: A potential alternative towards a sustainable food processing;Trends in Food Science & Technology;2021-05
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