Modelling of the high pressure–temperature effects on...

Food Chemistry 2007 Vol. 105; Iss. 2

Modelling of the high pressure–temperature effects on naringin hydrolysis based on response surface methodology

João Marques, Helder J. Vila-Real, António J. Alfaia, Maria H.L. Ribeiro
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Volume:
105
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2007.04.012
File:
PDF, 379 KB
english, 2007
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