IdézéskapcsolatTerefe N et al. Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa). (2009) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1878-5522 10 297-307

Közlemény:
Dalmadi I. Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study. (2006) JOURNAL OF FOOD BIOCHEMISTRY 0145-8884 30 56-76
Kapcsolódó cikk:
Terefe N et al. Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa). (2009) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1878-5522 10 297-307
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2020-11-23 18:12