« Evaluation of ohmic heating effects on bell pepper puree with added citrus pectin » (2018) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 42(2), p. 79–94. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1133 (Consulté le: 2 novembre 2026).