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Vibration-assisted forward osmosis process for Mao (Antidesma bunius L. Spreng) juice concentration: water flux enhancement and preservation of phytochemicals.
- Published in:
- International Food Research Journal, 2020, v. 27, n. 6, p. 1156
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- Publication type:
- Article
Decrease in the number of microbial cells on chinese cabbage by rapid hygrothermal pasteurization using saturated water vapor.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 2, p. 981
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- Publication type:
- Article