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

Food and Bioprocess Technology 2018 / 10

Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration

Luo, Wei, Tappi, Silvia, Wang, Chunfang, Yu, Yong, Zhu, Songming, Dalla Rosa, Marco, Rocculi, Pietro
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2196-0
Date:
October, 2018
File:
PDF, 1.23 MB
english, 2018
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