Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration
Author:
Funder
Fundação para a Ciência e a Tecnologia
FCT-MCTES
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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3. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps;Cao;J. Sci. Food Agric.,2011
4. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice;Chen;J. Agric. Food Chem.,2009
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