Timmermans, R.A.H.; Roland, W.S.U.; van Kekem, K.; Matser, A.M.; van Boekel, M.A.J.S.
Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice. Foods 2022, 11, 3360.
https://doi.org/10.3390/foods11213360
AMA Style
Timmermans RAH, Roland WSU, van Kekem K, Matser AM, van Boekel MAJS.
Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice. Foods. 2022; 11(21):3360.
https://doi.org/10.3390/foods11213360
Chicago/Turabian Style
Timmermans, Rian A. H., Wibke S. U. Roland, Kees van Kekem, Ariette M. Matser, and Martinus A. J. S. van Boekel.
2022. "Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice" Foods 11, no. 21: 3360.
https://doi.org/10.3390/foods11213360
APA Style
Timmermans, R. A. H., Roland, W. S. U., van Kekem, K., Matser, A. M., & van Boekel, M. A. J. S.
(2022). Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice. Foods, 11(21), 3360.
https://doi.org/10.3390/foods11213360