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Select article: Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention,technological parameters,and bioactive properties

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Research article

First published September, 2024

Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention,technological parameters,and bioactive properties

Esra Gençdağ, Ahmet Görgüç, Sena Anakiz [...]

Food Science and Technology International

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