Article Versions Notes

Mannozzi C, Rompoonpol K, Fauster T, Tylewicz U, Romani S, Dalla Rosa M, Jaeger H. Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. Foods. 2019; 8(7):247. https://doi.org/10.3390/foods8070247

Mannozzi, Cinzia, Kamon Rompoonpol, Thomas Fauster, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, and Henry Jaeger. 2019. "Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices" Foods 8, no. 7: 247. https://doi.org/10.3390/foods8070247

Mannozzi, C., Rompoonpol, K., Fauster, T., Tylewicz, U., Romani, S., Dalla Rosa, M., & Jaeger, H. (2019). Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. Foods, 8(7), 247. https://doi.org/10.3390/foods8070247