High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety.
作者： Ravi Kiran Tadapaneni , Hossein Daryaei , Kathiravan Krishnamurthy , Indika Edirisinghe , Britt M. Burton-Freeman
DOI: 10.1021/JF404400Q
关键词: Essential nutrient 、 Food science 、 Perishability 、 Food safety 、 Nutrient 、 Health benefits 、 Berry 、 Pascalization 、 Environmental science 、 Shelf life
摘要: … Individual quick-frozen fruit is the most common for fruits, but nowadays, processing fruits into beverages offers extended shelf life and new market opportunities. Conventional thermal …
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sci-hub.se 参考文章(65)
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