« Evaluation of ohmic heating effects on bell pepper puree with added citrus pectin ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 42, no. 2 (novembre 20, 2018): 79–94. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1133.