The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée
The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée
Authors
Keywords
High pressure processing, Thermal processing, Strawberries, Polyphenols, Polyphenol oxidase, Peroxidase
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