The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method

Hooshyar L., Hesari J., Damirchii S. A., Şengül M.

Journal Of Food Processing And Preservation, cilt.11, sa.2, ss.1-18, 2020 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 2
  • Basım Tarihi: 2020
  • Doi Numarası: 10.22069/ejfpp.2020.14277.1461
  • Dergi Adı: Journal Of Food Processing And Preservation
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.1-18
  • Atatürk Üniversitesi Adresli: Evet