Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage

Author:

Chen Dong,Pang Xueli,Zhao Jing,Gao Lin,Liao Xiaojun,Wu Jihong,Li Quanhong

Funder

National Science & Technology Support Plan of the Chinese Ministry of Education

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference94 articles.

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2. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens, USA;Alpas;Applied and Environmental Microbiology,1999

3. Understanding texture changes of high pressure processed fresh carrots: amicrostructural and biochemical approach;Araya;Journal of Food Engineering,2007

4. Polyphenoloxidase from guava;Augustin;Journal of the Science of Food and Agriculture,1985

5. Preserving foods through high-pressure processing;Bala;Food Technology,2008

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