Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)

Published 2012 View Full Article

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Title
Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 2, Pages 151-156
Publisher
Elsevier BV
Online
2012-03-12
DOI
10.1016/j.lwt.2012.02.027

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