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(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods
Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc HendrickxVolume:
23
Year:
2012
Language:
english
DOI:
10.1016/j.tifs.2011.08.004
File:
PDF, 371 KB
english, 2012