Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage

出版年份 2016 全文链接

标题

作者

关键词

High hydrostatic pressure processing, Cupped strawberry, Texture, Anthocyanins, Color

出版物

Volume 100, Issue -, Pages 221-229

出版商

Elsevier BV

发表日期

2016-07-24

DOI

10.1016/j.fbp.2016.06.017

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