Cite
HARVARD Citation
Yasuda, A. et al. (2017). Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot (Daucus carota L.) juice. Journal of food engineering. pp. 15-21. [Online].
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Yasuda, A. et al. (2017). Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot (Daucus carota L.) juice. Journal of food engineering. pp. 15-21. [Online].