Nutritional, sensory, and physicochemical properties of vitamin E- and mineral-fortified fresh-cut apples by use of vacuum impregnation

Journal of Food Science

Volumn 70, Issue 9, 2005, Pages

  Park, Su Il ^a   Kodihalli, Indumathi ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Color; Fresh cut apples; Nutritional fortification; Sensory; Vacuum impregnation

Indexed keywords

BACTERIA (MICROORGANISMS); MALUS X DOMESTICA; ZEA MAYS;

EID: 29544434117     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb08334.x     Document Type: Article

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