Prolonging the shelf-life of atemoya (Annona cherimola × Annona squamosa) using pulsed electric field treatments-Reference-Cited by-同舟云学术

Prolonging the shelf-life of atemoya (Annona cherimola × Annona squamosa) using pulsed electric field treatments

Published:2023-08 Issue: Volume:88 Page:103458
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chang Chao-Kai,Yang Ya-Ting,Gavahian Mohsen,Cheng Kuan-Chen,Hou Chih-Yao,Chen Min-Hung,Santoso Shella Permatasari,Hsieh Chang-Wei

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

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4. Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products;Andreou;Innovative Food Science & Emerging Technologies,2016

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

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