Publication | Closed Access
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
26
Citations
29
References
2015
Year
Food FermentationBiochemistryAmino Acids CompositionBiotechnologyFood MicrobiologyFood PreservationOrange JuiceFood EngineeringMicrobiologyFood ProcessingPublic HealthSubsequent PasteurizationFood TechnologyFood SafetyHealth Sciences
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