Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference37 articles.
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4. Quantitative analysis of flavor volatiles detects differences among closely related traditional cultivars of tomato;Ruiz;J Sci Food Agric,2005
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