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Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

✍ Scribed by M. Igual; F. Sampedro; N. Martínez-Navarrete; X. Fan

Book ID: 119297304
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 325 KB
Volume: 114
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2012.09.006

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