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Predictive modeling for 5-hydroxymethylfurfural formation by some application conditions of high hydrostatic pressure, namely glucose concentration and application temperature, in high glucose containing model beverages

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dc.contributor.authorAltuner, EM
dc.contributor.authorAlpas, H
dc.date.accessioned2023-04-18T02:43:36Z
dc.date.available2023-04-18T02:43:36Z
dc.date.issued2018.01.01
dc.identifier.doi10.1111/jfpe.12852
dc.identifier.eissn1745-4530
dc.identifier.endpage
dc.identifier.issn0145-8876
dc.identifier.issue7
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000449818300004&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9978
dc.identifier.volume41
dc.identifier.wosWOS:000449818300004
dc.relation.ispartofJOURNAL OF FOOD PROCESS ENGINEERING
dc.titlePredictive modeling for 5-hydroxymethylfurfural formation by some application conditions of high hydrostatic pressure, namely glucose concentration and application temperature, in high glucose containing model beverages
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos14d00b96-2825-439c-bfdd-701234837b88
relation.isPublicationOfWos.latestForDiscovery14d00b96-2825-439c-bfdd-701234837b88

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