Cite
HARVARD Citation
Lohani, U. et al. (2016). Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace. Innovative food science & emerging technologies. pp. 29-35. [Online].
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Lohani, U. et al. (2016). Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace. Innovative food science & emerging technologies. pp. 29-35. [Online].