Work

Effect of Ohmic Heating on the Quality and Nutrient Preservation of Plum Marmalade: A Comparison With Conventional Heating

Year: 2025

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70553

Authors: Seymanur Ekici, Basri Omac, Serdal Sabanci

Institution: Munzur University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4414112045

FWCI: 1.837

Cites: 49

Cited by: 5

Related to: 10