Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
Author:
Funder
KU Leuven Research Fund
Research Foundation Flanders (FWO)
Agency for Innovation by Science and Technology in Flanders (IWT-Vlaanderen)
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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