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Kebede B, Lee PY, Leong SY, Kethireddy V, Ma Q, Aganovic K, Eyres GT, Hamid N, Oey I. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods. 2018; 7(10):169. https://doi.org/10.3390/foods7100169

Kebede, Biniam, Pui Yee Lee, Sze Ying Leong, Vidya Kethireddy, Qianli Ma, Kemal Aganovic, Graham T. Eyres, Nazimah Hamid, and Indrawati Oey. 2018. "A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization" Foods 7, no. 10: 169. https://doi.org/10.3390/foods7100169

Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G. T., Hamid, N., & Oey, I. (2018). A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods, 7(10), 169. https://doi.org/10.3390/foods7100169