Your browser doesn't support javascript.
loading
Changes in quality parameters of orange juice deacidified by ion exchange resins.
Akyildiz, Asiye; Önür, Eda; Agçam, Erdal; Dündar Kirit, Burcu; Uçan Türkmen, Filiz.
Afiliación
  • Akyildiz A; Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey. Electronic address: asiye1@cu.edu.tr.
  • Önür E; Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.
  • Agçam E; Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.
  • Dündar Kirit B; Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.
  • Uçan Türkmen F; Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Kilis 7 Aralik University, Kilis, Turkey.
Food Chem ; 375: 131837, 2022 May 01.
Article en En | MEDLINE | ID: mdl-34954581
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Citrus sinensis Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Citrus sinensis Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article