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    The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method

    The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method oleh L. Hoshyar, J. Hesari, Sodeif Azadmard-Damirchi, M. Şengül

    Diterbitkan 2019-03-01
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