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Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’

✍ Scribed by J.L. Vázquez-Gutiérrez; M. Hernández-Carrión; A. Quiles; I. Hernando; I. Pérez-Munuera

Book ID: 116489260
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 905 KB
Volume: 47
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2011.06.024

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