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1 Ergebnisse
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Pulsed pressure pickling enhances acetic acid transfer, thi..:
Zhang, Yang
;
Zielinska, Magdalena
;
Vidyarthi, Sriram K.
...
Innovative Food Science & Emerging Technologies. 65 (2020) - p. 102438 , 2020
Link:
https://doi.org/10.1016/j.ifset.2020.102438
RT Journal T1
Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of "Laba" garlic
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2020.102438&Exemplar=1&LAN=DE A1 Zhang, Yang A1 Zielinska, Magdalena A1 Vidyarthi, Sriram K. A1 Zhao, Jin-Hong A1 Pei, Yu-Peng A1 Li, Gaofei A1 Zheng, Zhi-An A1 Wu, Min A1 Gao, Zhen-Jiang A1 Xiao, Hong-Wei PB Elsevier BV YR 2020 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 65 SP 102438 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2020.102438 DO https://doi.org/10.1016/j.ifset.2020.102438 SF ELIB - SuUB Bremen
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