Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Published 2011 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of high-pressure processing on volatile composition and odour of cherry tomato purée
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 4, Pages 1759-1765
Publisher
Elsevier BV
Online
2011-07-24
DOI
10.1016/j.foodchem.2011.06.046

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.