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Rheological analysis of sucrose solution at high temperatures using a microwave-heated pressurized capillary rheometer.
J Food Sci. 2014 Apr;79(4):E540-5. doi: 10.1111/1750-3841.12398. Epub 2014 Mar 5.
J Food Sci. 2014.
PMID: 24597707
Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products.
Koutchma T, Popović V, Ros-Polski V, Popielarz A.
Koutchma T, et al. Among authors: ros polski v.
Compr Rev Food Sci Food Saf. 2016 Sep;15(5):844-867. doi: 10.1111/1541-4337.12214. Epub 2016 Jun 3.
Compr Rev Food Sci Food Saf. 2016.
PMID: 33401803
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