Cite
HARVARD Citation
Liu, Q. et al. (2021). Effect of ultra‐high pressure and ultra‐high temperature treatments on the quality of watermelon juice during storage. Journal of food processing and preservation. 45 (9), p. n/a. [Online].
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Liu, Q. et al. (2021). Effect of ultra‐high pressure and ultra‐high temperature treatments on the quality of watermelon juice during storage. Journal of food processing and preservation. 45 (9), p. n/a. [Online].