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Dense phase carbon dioxide treatment of mango in syrup: Mic..:
Tang, Yingjie
;
Jiang, Yinuo
;
Jing, Pu
.
Innovative Food Science & Emerging Technologies. 70 (2021) - p. 102688 , 2021
Link:
https://doi.org/10.1016/j.ifset.2021.102688
RT Journal T1 <Title>Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2021.102688&Exemplar=1&LAN=DE A1 Tang, Yingjie A1 Jiang, Yinuo A1 Jing, Pu A1 Jiao, Shunshan PB Elsevier BV YR 2021 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 70 SP 102688 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2021.102688 DO https://doi.org/10.1016/j.ifset.2021.102688 SF ELIB - SuUB Bremen
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