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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2002

Alea: 50

Zenbakia: 6

Orrialdeak: 1435-1440

Mota: Artikulua

DOI: 10.1021/JF011058F GOOGLE SCHOLAR
Datuen iturria: Scopus