« Effects of the thermosonication clarification on the rheological properties of apple juice ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 43, no. 1 (juillet 3, 2019): 81–93. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1654.