Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
Author:
Funder
State Key Laboratory of Dairy Biotechnology
Natural Science Foundation of Zhejiang Province
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference154 articles.
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3. An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice;Alves Filho;Innovative Food Science & Emerging Technologies,2019
4. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour;Andres;European Food Research and Technology,2004
5. Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots;Araya;Innovative Food Science & Emerging Technologies,2009
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