Department of Food Engineering and Process Management, Warsaw University of Life SciencesâSGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland
Commentary
Impact of Heat Treatment and Lactic Acid Fermentation on the Physicochemical Characteristics of Pumpkin Juice
Author(s): Aneta Kufel*
DOI:
10.37421/2572-4134.2024.10.307
Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
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