Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties

  1. Almela, L.
  2. Nieto-Sandoval, J.M.
  3. Fernández López, J.A.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2002

Volume: 50

Issue: 6

Pages: 1435-1440

Type: Article

DOI: 10.1021/JF011058F GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus