Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice

标题
Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 94, Issue 1, Pages 40-45
出版商
Elsevier BV
发表日期
2009-03-11
DOI
10.1016/j.jfoodeng.2009.02.026

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started