Author:
Gao Ge,Ren Pengyan,Cao Xiamin,Yan Bing,Liao Xiaojun,Sun Zhijian,Wang Yongtao
Funder
Specialized Research Fund for the Doctoral Program of Higher Education of China
National Science and Technology Support Plan
Chinese Universities Scientific Fund
Recommend International Advanced Agricultural Science and Technology Plan
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference37 articles.
1. Preserving foods through high-pressure processing;Balasubramaniam;Food Technol.,2008
2. Effect of high pressure processing on the texture of selected fruits and vegetables;Basak;J. Texture Stud.,1998
3. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of treated blueberry products;Brownmiller;J. Food Sci.,2008
4. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage;Cao;Innov. Food Sci. Emerg. Technol.,2012
5. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps;Cao;J. Sci. Food Agric.,2011
Cited by
43 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