LEE, Seung-Hyun; SHAHBAZ, Hafiz Muhammad; JEONG, Se-Ho; HONG, Seok-Young; LEE, Dong-Un. Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries. Italian Journal of Food Science, Singapore, v. 34, n. 3, p. 13–24, 2022. DOI: 10.15586/ijfs.v34i3.2180. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2180. Acesso em: 21 apr. 2026.