Lee, H.; Choi, S.; Kim, E.; Kim, Y.-N.; Lee, J.; Lee, D.-U.
Effects of Pulsed Electric Field and Thermal Treatments on Microbial Reduction, Volatile Composition, and Sensory Properties of Orange Juice, and Their Characterization by a Principal Component Analysis. Appl. Sci. 2021, 11, 186.
https://doi.org/10.3390/app11010186
AMA Style
Lee H, Choi S, Kim E, Kim Y-N, Lee J, Lee D-U.
Effects of Pulsed Electric Field and Thermal Treatments on Microbial Reduction, Volatile Composition, and Sensory Properties of Orange Juice, and Their Characterization by a Principal Component Analysis. Applied Sciences. 2021; 11(1):186.
https://doi.org/10.3390/app11010186
Chicago/Turabian Style
Lee, Hyesoo, Sehun Choi, Euichan Kim, Ye-Na Kim, Jihyun Lee, and Dong-Un Lee.
2021. "Effects of Pulsed Electric Field and Thermal Treatments on Microbial Reduction, Volatile Composition, and Sensory Properties of Orange Juice, and Their Characterization by a Principal Component Analysis" Applied Sciences 11, no. 1: 186.
https://doi.org/10.3390/app11010186
APA Style
Lee, H., Choi, S., Kim, E., Kim, Y.-N., Lee, J., & Lee, D.-U.
(2021). Effects of Pulsed Electric Field and Thermal Treatments on Microbial Reduction, Volatile Composition, and Sensory Properties of Orange Juice, and Their Characterization by a Principal Component Analysis. Applied Sciences, 11(1), 186.
https://doi.org/10.3390/app11010186