Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

出版年份 2020 全文链接

标题

作者

关键词

Electron spin resonance, ESR, Free radicals, Novel processing technologies, High pressure processing, Pulsed electric fields

出版物

Volume 100, Issue -, Pages 77-87

出版商

Elsevier BV

发表日期

2020-03-28

DOI

10.1016/j.tifs.2020.03.032

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