An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility-Reference-Cited by-同舟云学术

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Published:2017-10-23 Issue:6 Volume:16 Page:1345-1358
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Putnik Predrag¹^ORCID,Barba Francisco J.²^ORCID,Lorenzo Jose Manuel³,Gabrić Domagoj¹,Shpigelman Avi⁴,Cravotto Giancarlo⁵,Bursać Kovačević Danijela¹^ORCID

Affiliation:

1. Faculty of Food Technology and Biotechnology; Univ. of Zagreb; Pierottijeva 6 10000 Zagreb Croatia

2. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy; Univ. de València; Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot València Spain

3. Centro Tecnológico de la Carne de Galicia; c/ Galicia, 4, 32900 San Ciprián de Viñas Ourense Spain

4. Faculty of Biotechnology and Food Engineering; Technion, Israel Inst. of Technology; Haifa 3200003 Israel

5. Dipt. di Scienza e Tecnologia del Farmaco; Univ. of Turin; Via P. Giuria 9 Turin 10125 Italy

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12310/fullpdf

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