Osmotic dehydration under high hydrostatic pressure:...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 / 7 Vol. 52; Iss. 2

Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)

Nuñez-Mancilla, Yissleen, Pérez-Won, Mario, Uribe, Elsa, Vega-Gálvez, Antonio, Di Scala, Karina
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Volume:
52
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2012.02.027
Date:
July, 2013
File:
PDF, 540 KB
english, 2013
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