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Volumn 70, Issue , 2015, Pages 828-832

Impact of power ultrasound on the quality of fruits and vegetables during dehydration

Author keywords

carrot; high intensity ultrasound; Maillard reaction; quality; strawberry; Vitamin C

Indexed keywords

CHEMICAL REACTIONS; ENZYMES; FRUITS; GLYCOSYLATION; IMAGE QUALITY; INDICATORS (CHEMICAL); LEACHING; TEMPERATURE; THERMAL PROCESSING (FOODS); ULTRASONICS; VEGETABLES;

EID: 84948695162     PISSN: 18753884     EISSN: 18753892     Source Type: Conference Proceeding    
DOI: 10.1016/j.phpro.2015.08.169     Document Type: Conference Paper
Times cited : (22)

References (18)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.