Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective
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Title
Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective
Authors
Keywords
Vegetable, Fruit, Shelf-life, Browning, Non-thermal effect
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 118, Issue -, Pages 601-616
Publisher
Elsevier BV
Online
2021-10-12
DOI
10.1016/j.tifs.2021.10.009
References
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