Conceptio › Archive › Zmir Y Ksek Teknoloji Enstit S
Zmir Y Ksek Teknoloji Enstit Smetadata only

Effects of Ultraviolet Processing on the Quality, Microbial Inactivation, and Shelf Life of Licorice Drink

Demir Taşkıran, Irem et al.
Zmir Y Ksek Teknoloji Enstit S · Other
Open Source ↗
non
non-thermal preservation, shelf-life extension, uv-c, sensory quality, bioactive compounds, microbial inactivation, response surface methodology
This document is indexed with metadata only — full text is not available in the archive for this record. Open the official source ↗
Record · ID 313921
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.