Study of the Effect of High Hydrostatic Pressure (HHP) on...

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Food and Bioprocess Technology 2018 / 8

Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume)

Luo, Wei, Tappi, Silvia, Wang, Chunfang, Yu, Yong, Zhu, Songming, Rocculi, Pietro
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2165-7
Date:
August, 2018
File:
PDF, 1.70 MB
english, 2018
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