Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries
Authors
Keywords
Food industry, Oxidoreduction potential, Quality attributes, Industrial applications, Food security, Shelf life
Journal
FOOD RESEARCH INTERNATIONAL
Volume 132, Issue -, Pages 109108
Publisher
Elsevier BV
Online
2020-02-18
DOI
10.1016/j.foodres.2020.109108

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.