Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Published 2009 View Full Article

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Title
Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 120, Issue 4, Pages 1104-1112
Publisher
Elsevier BV
Online
2009-12-07
DOI
10.1016/j.foodchem.2009.11.060

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