References
- Foods Biotechnol v.6 Physicochemical characteristics of mixed fruit and vegetable juices produced using ultrafiltration Lee JH;Seog-Lee EJ
- Food Eng Progr v.5 Concentration of watermelon juice by reverse osmosis Suh JY;Kang HA;Chang KS
- J Food Sci Technol v.20 Pre-concentration of apple juice with different reverse osmosis membranes Kim KH;Park HJ;Kim DM
- Korean J Food Sci Technol v.25 Studies on the efficient concentration process of apple juice with reverse osmosis process Hur SS;Choi YH
- Korean J Food Sci Technol v.29 Concentration of pigment extracted from purple sweet potato by nanofiltration Kim SJ;Rhim JW
- Korean J Food Sci Technol v.29 Concentration of persimmon juice by reverse osmosis system Kang HA;Chang KS
- Korean J Food Sci Technol v.30 Storage stability of the concentrated garlic juice with various concentration methods Bae SK;Kim M
- Korean J Food Sci Technol v.27 Rhelolgical properties of pear juice concentrates Choi HD;Kim KT;Hong HD;Lee BY;Kim SS
- Korean J Food Sci Technol v.30 Optimizatio for the fermentarion condition of persimmon vinegar using reponse surface methodology Jeong YJ;Lee GD;Kim KS
- Official Methods of Analysis(15th ed.) AOAC
- Korean J Postharv Sci. Technol v.5 Studies on the quality changes of mixed fruit and vegetable juices as influenced by processign conditions during storage Lee JH;Seog-Lee EJ
- Korean J Food Sci Technol v.32 Change in quality of mixed juice of fruits and vegetables by aseptic treatment and packing with nitrogen gas during storage Kim TY;Yoon YB;Choi EH
- Foods Biotechnol v.6 Physicochemical characteristics of mixed fruit and vegetable juices produced using ultrafiltration Lee JH;Seog-Lee EJ
- Food Eng Progr v.5 Concentration of watermelon juice by reverse osmosis Suh JY;Kang HA;Chang KS
- Korean J Food Sci Technol v.20 Pre-concentration of apple juice with different reverse osmosis membranes Kim KH;Park HJ;Kim DM
- Korean J Food Sci Technol v.25 Studies on the efficient concentration process of apple juice with reverse osmosis process Hur SS;Choi YH
- Korean J Food Sci Technol v.29 Concentration of pigment extracted from purple sweet potato by nanofiltration Kim SJ;Rhim JW
- Korean J Food Sci Technol v.29 Concentration of persimmon juice by reverse osmosis system Kang HA;Chang KS
- Korean J Food Sci Technol v.30 Storage stability of the concentrated garlic juice with various concentration methods Bae SK;Kim M
- Korean J Food Sci Technol v.27 Rhelolgical properties of pear juice concentrates Choi HD;Kim KT;Hong HD;Lee BY;Kim SS
- Korean J Food Sci Technol v.30 Optimizatio for the fermentarion condition of persimmon vinegar using reponse surface methodology Jeong YJ;Lee GD;Kim KS
- Official Methods of Analysis(15th ed.) AOAC
- Korean J Postharv Sci Technol v.5 Studies on the quality changes of mixed fruit and vegetable juices as influenced by processing conditions during storage Lee JH;Seog-Lee EJ
- Korean J Food Sci Technol v.32 Change in quality of mixed juice of fruits and vegetables by aseptic treatment and packing with nitrogen gas during storage Kim TY;Yoon YB;Choi EH