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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics
Castro I.
Innovative Food Science and Emerging Technologies
Q1Published: 2004Citations: 206
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Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1016/j.ifset.2003.11.001Other files and links
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