From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties-Reference-Cited by-同舟云学术

From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties

Published:2021-06 Issue: Volume:70 Page:102677
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Derossi A.,Francavilla M.,Monteleone M.,Caporizzi R.,Severini C.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference115 articles.

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4. Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying;Assis;LWT- Food Science and Technology,2019

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