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Ultrasound Assisted Thermal Pasteurization of Beers with Different Alcohol Levels: Inactivation of
Saccharomyces Cerevisiae
Ascospores
AuthID
P-010-R18
2
Author(s)
Milani, EA
·
Silva, FVM
Document Type
Article
Year published
2017
Published
in
JOURNAL OF FOOD ENGINEERING,
ISSN: 0260-8774
Volume: 198, Pages: 45-53 (9)
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DOI
:
10.1016/j.jfoodeng.2016.11.015
Wos
: WOS:000392164800006
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ISSN
: 0260-8774
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