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For: Lai YY, Chen JH, Liu YC, Hsiao YT, Wang CY. Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing. J Food Sci Technol 2022;59:990-1000. [PMID: 35153324 PMCID: PMC8814125 DOI: 10.1007/s13197-021-05103-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/05/2021] [Accepted: 04/09/2021] [Indexed: 11/29/2022]

For:	Lai YY, Chen JH, Liu YC, Hsiao YT, Wang CY. Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing. J Food Sci Technol 2022;59:990-1000. [PMID: 35153324 PMCID: PMC8814125 DOI: 10.1007/s13197-021-05103-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/05/2021] [Accepted: 04/09/2021] [Indexed: 11/29/2022]

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(The first 100,000 artilces are displayed in RCA.)