Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage

Published 2016 View Full Article

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Title
Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage
Authors
Keywords
High hydrostatic pressure processing, Cupped strawberry, Texture, Anthocyanins, Color
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 100, Issue -, Pages 221-229
Publisher
Elsevier BV
Online
2016-07-24
DOI
10.1016/j.fbp.2016.06.017

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