Effects of electrotechnologies on enzymes in foods and food model systems
作者： Deni Kostelac , Predrag Putnik , Ksenija Markov , Jadranka Frece , Danijela Bursać Kovačević
DOI: 10.1016/J.COFS.2019.10.005
关键词: Food science 、 Food processing 、 Treatment intensity 、 Chemistry 、 Enzyme
摘要: … increased popularity as non-thermal processing of foods as … characteristics in food containing ovalbumin. During the PEF, … Several studies displayed potential of PEF for enhancing the …
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sci-hub.se 参考文章(75)
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