Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties
Author:
Affiliation:
1. College of Food Science South China Agricultural University Guangzhou 510642 China
2. College of Materials and Energy South China Agricultural University Guangzhou 510642 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15233
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