Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils

  1. Maghoumi, M.
  2. Gómez, P.A.
  3. Mostofi, Y.
  4. Zamani, Z.
  5. Artés-Hernández, F.
  6. Artés, F.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2013

Alea: 54

Zenbakia: 2

Orrialdeak: 389-396

Mota: Artikulua

DOI: 10.1016/J.LWT.2013.06.006 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus