Effect of a hybrid process, high hydrostatic pressure...

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International Journal of Food Science & Technology 2020 / 02

Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables

Li, Wenhui, Jin, Quan, Wu, Qiaoyu, Zhang, Wei, Luo, Yiqing, Gu, Sihao, Wu, Jinhong, Wang, Zhengwu
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14518
Date:
February, 2020
File:
PDF, 2.64 MB
2020
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