Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.
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Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions.Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.Changes in Phenolic Compounds During Storage of Pasteurized Strawberry
P2860
Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on September 2010
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vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Thermal, high pressure, and el ...... o fruit and vegetable quality.
@en
Thermal, high pressure, and el ...... o fruit and vegetable quality.
@nl
type
label
Thermal, high pressure, and el ...... o fruit and vegetable quality.
@en
Thermal, high pressure, and el ...... o fruit and vegetable quality.
@nl
prefLabel
Thermal, high pressure, and el ...... o fruit and vegetable quality.
@en
Thermal, high pressure, and el ...... o fruit and vegetable quality.
@nl
P2860
P1476
Thermal, high pressure, and el ...... o fruit and vegetable quality.
@en
P2093
Diane M Barrett
Maria E Gonzalez
P2860
P304
P356
10.1111/J.1750-3841.2010.01763.X
P577
2010-09-01T00:00:00Z