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Connection

Colin Kay to Pasteurization

This is a "connection" page, showing publications Colin Kay has written about Pasteurization.

 
Connection Strength
  
 
 
0.093
  
  1. Woodward GM, McCarthy D, Pham-Thanh D, Kay CD. Anthocyanins remain stable during commercial blackcurrant juice processing. J Food Sci. 2011 Aug; 76(6):S408-14.
    View in: PubMed
    Score: 0.093
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.