Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)-Reference-Cited by-同舟云学术

Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)

Published:2013-07 Issue:2 Volume:52 Page:151-156
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Nuñez-Mancilla Yissleen,Pérez-Won Mario,Uribe Elsa,Vega-Gálvez Antonio,Di Scala Karina

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. Physicochemical and nutritional characteristic of blueberry juice after high pressure processing;Barba;Food Research International,2011

5. Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance;Blanda;Journal of Food Science and Technology,2009

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