Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes

European Food Research and Technology

Volumn 223, Issue 4, 2006, Pages 475-485

  Van Buggenhout, Sandy ^a   Messagie, Inge ^a   Van Der Plancken, Iesel ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Enzymes; Freezing; Fruit; High pressure; Quality; Vegetables

Indexed keywords

EID: 33746141618     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0227-3     Document Type: Article

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