IdézéskapcsolatTerefe NS et al. Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. (2013) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1878-5522 19 57-65

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 NS et al. Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. (2013) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1878-5522 19 57-65
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2020-11-30 15:19