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Volatile and Antioxidant Compounds of Beetroot Powder Obtained by Dehumidified Air Spray Drying of Cloudy Juice
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Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms
Open AccessFeature PaperArticle by , , , , , and * Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-787 Warsaw, Poland * Author to whom correspondence should be addressed.
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