Effect of High-Pressure Treatment on the Texture of Cherry Tomato
Author:
Affiliation:
1. Department of Food Science and Technology, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf990796p
Reference29 articles.
1. Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase
2. EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLES
3. Crelier, S.; Robert, M. C.; Juillerat, M. A. Effect of a high-pressure treatment on the texture and enzyme activities of selected vegetables. The IVthjoint Meeting of Japanese and European Seminars on High-Pressure Bioscience and Biotechnology. Aug 30−Sept 3, 1998, Heidelberg, Germany.
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