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Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

✍ Scribed by Kebede, Biniam T.; Grauwet, Tara; Mutsokoti, Leonard; Palmers, Stijn; Vervoort, Liesbeth; Hendrickx, Marc; Van Loey, Ann

Book ID: 121749995
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 797 KB
Volume: 56
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2013.12.034

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