DHAKAL, S.; HELDMAN, D. R. Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan – a Review. Journal of Food Science and Technology Nepal, [S. l.], v. 11, p. 1–13, 2019. DOI: 10.3126/jfstn.v11i0.29645. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/29645. Acesso em: 21 nov. 2024.