IdézéskapcsolatSegovia-Bravo K et al. Hyperbaric storage at room temperature for food preservation: A study in strawberry juice. (2012) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1878-5522 15 14-22

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:
Segovia-Bravo K et al. Hyperbaric storage at room temperature for food preservation: A study in strawberry juice. (2012) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1878-5522 15 14-22
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2020-12-02 00:56