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Kebede B, Lee PY, Leong SY, et al. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods. 2018;7(10)doi: 10.3390/foods7100169.
Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G. T., Hamid, N., & Oey, I. (2018). A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods (Basel, Switzerland), 7(10), . https://doi.org/10.3390/foods7100169
Kebede, Biniam, et al. "A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization." Foods (Basel, Switzerland) vol. 7,10 (2018). doi: https://doi.org/10.3390/foods7100169
Kebede B, Lee PY, Leong SY, Kethireddy V, Ma Q, Aganovic K, Eyres GT, Hamid N, Oey I. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods. 2018 Oct 17;7(10). doi: 10.3390/foods7100169. PMID: 30336618; PMCID: PMC6210776.
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