Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

标题
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 107, Issue 4, Pages 1436-1449
出版商
Elsevier BV
发表日期
2007-10-02
DOI
10.1016/j.foodchem.2007.09.074

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