Author:
Sette Paula A.,Franceschinis Lorena E.,Schebor Carolina,Salvatori Daniela
Funder
The authors acknowledge the financial support from University of Comahue, University of Buenos Aires, CONICET, and ANPCyT of Argentina.
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Reference48 articles.
1. Bruzone, I. Frambuesa. Análisis de Cadena Alimentaria. Ministerio de Agricultura, Ganadería y Pesca of Argentina, 2014. http://www.minagri.gob.ar/site/desarrollo_rural/producciones_regionales/01_origen_vegetal/01_frutas_finas/_cadenas/frambuesa_01_06.htm.
2. Colour and flavour changes during osmotic dehydration of fruits
3. Reuse of Sucrose Syrup in the Osmotic Dehydration of Peaches
4. OSMOTIC DEHYDRATION KINETICS OF BLUEBERRIES
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