Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

标题
Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 260, Issue -, Pages 115-123
出版商
Elsevier BV
发表日期
2018-04-03
DOI
10.1016/j.foodchem.2018.03.100

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