Microbial Inactivation of Paprika by a High-Temperature Short-X Time Treatment. Influence on Color Properties-Reference-Cited by-同舟云学术

Microbial Inactivation of Paprika by a High-Temperature Short-X Time Treatment. Influence on Color Properties

Published:2002-02-09 Issue:6 Volume:50 Page:1435-1440
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Almela Luis¹,Nieto-Sandoval José M.¹,Fernández López José A.¹

Affiliation:

1. Agricultural Chemistry Department, Faculty of Chemistry, University of Murcia, E-30071 Murcia, Spain, and Chemical Engineering Department, Higher Technical School of Agronomical Engineering, University of Cartagena, E-30203 Cartagena (Murcia), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011058f

Reference22 articles.

1. Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices

2. COMPARATIVE EFFECTS OF ETHYLENE OXIDE, GAMMA IRRADIATION AND MICROWAVE TREATMENTS ON SELECTED SPICES

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