Author:
Tarafdar Ayon,Nair Sruthy G.,Pal Kaur Barjinder
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference53 articles.
1. Andrés, V., Villanueva, M. J., & Tenorio, M. D. (2016). The effect of high-pressure processing on color, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chemistry, 192, 328–335.
2. AOAC Official methods of analysis. (2011). In W. Horwitz & G. Latimer (Eds.), Method 2002.02 and method 2009.01 (18th ed.). Gaithersburg: Rev 4, AOAC International.
3. Balny, C., & Masson, P. (1993). Effects of high pressure on proteins. Food Reviews International, 9(4), 611–628.
4. Blaifi, S., Moulahoum, S., Colak, I., & Merrouche, W. (2016). An enhanced dynamic model of battery using genetic algorithm suitable for photovoltaic applications. Applied Energy, 169, 888–898.
https://doi.org/10.1016/j.apenergy.2016.02.062
.
5. Chand, K., Shahi, N. C., Lohani, U. C., & Garg, S. K. (2011). Effect of storage conditions on keeping qualities of jaggery. Sugar Technology, 13(1), 81–85.
Cited by
29 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献