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Makale Tam Makale Uluslararası 2020

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

Laila Hooshyar, Javad Hesari, Sodeif Azadmard Damirchii, Memnune Şengül

JOURNAL OF FOOD PROCESSING AND PRESERVATION Cilt 11 · Sayı 2 · ss. 1–18 · 01.12.2020
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Hooshyar, L., Hesari, J., Damirchii, S. A., & Şengül, M. (2020). The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(2), 1–18. https://doi.org/10.22069/ejfpp.2020.14277.1461

BibTeX 
@article{hooshyar2020-273562,
  author = {Hooshyar, Laila and Hesari, Javad and Damirchii, Sodeif Azadmard and Şengül, Memnune},
  title = {The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method},
  journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
  year = {2020},
  volume = {11},
  number = {2},
  pages = {1--18},
  issn = {0145-8892},
  doi = {10.22069/ejfpp.2020.14277.1461},
  url = {https://akademik.atauni.edu.tr/yayinlar/273562-the-effect-of-thermal-sonication-on-the-chemical-properties-of-red-grape-juice}
}