Cite
HARVARD Citation
Pereira, R. et al. (2016). Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. Lebensmittel-Wissenschaft + Technologie =. pp. 493-503. [Online].
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Pereira, R. et al. (2016). Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. Lebensmittel-Wissenschaft + Technologie =. pp. 493-503. [Online].