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For: Quitão-Teixeira LJ, Aguiló-Aguayo I, Ramos AM, Martín-Belloso O. Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0018-x] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

For:	Quitão-Teixeira LJ, Aguiló-Aguayo I, Ramos AM, Martín-Belloso O. Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0018-x] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

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(The first 100,000 artilces are displayed in RCA.)