Effect of pH and ascorbic acid on high hydrostatic pressure-processed mango puree

Journal of Food Processing and Preservation

Volumn 30, Issue 5, 2006, Pages 582-596

  Guerrero Beltrán, José A ^a   Barbosa Cánovas, Gustavo V ^a   Moraga Ballesteros, Gemma ^b   Moraga Ballesteros, María J ^b   Swanson, Barry G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FUNGI; MANGIFERA INDICA; SACCHAROMYCES CEREVISIAE;

EID: 33748296127     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2006.00090.x     Document Type: Article

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