@article{ ai-28-aafd0143ad164bc6beef5d480bb3c14d, title = {The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method}, journal = {Bihdāsht-i Mavādd-i Ghaz̠āyī}, volume = {9}, number = {1}, pages = {21-33}, author = {L. Hoshyar and J. Hesari and Sodeif Azadmard-Damirchi and M. Şengül}, year = {2019}, issn = {2228-7647}, issn = {2476-6968}, language = {Persian}, url = {https://doaj.org/article/aafd0143ad164bc6beef5d480bb3c14d}, url = {https://katalog.ba-sachsen.de/Record/ai-28-aafd0143ad164bc6beef5d480bb3c14d} }