Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Published 2008 View Full Article

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Title
Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 115, Issue 1, Pages 207-213
Publisher
Elsevier BV
Online
2008-12-11
DOI
10.1016/j.foodchem.2008.12.016

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