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Journal: Foods, 2020
Volume: 9
Number: 1834
1834
Article: Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana
Authors: by Luis Rascón, Mario Cruz, Rosa M. Rodríguez-Jasso, Alberto A. Neira-Vielma, Sonia N. Ramírez-Barrón and Ruth Belmares
Link: https://www.mdpi.com/2304-8158/9/12/1834

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