Cite
HARVARD Citation
Mahmoud, M. et al. (2023). Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review. International journal of food properties. 26 (1), pp. 1114-1121. [Online].
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Mahmoud, M. et al. (2023). Ultrasonic technology as a non-thermal approach for processing of fruit and vegetable juices: a review. International journal of food properties. 26 (1), pp. 1114-1121. [Online].