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Volumn 36, Issue 2, 2016, Pages 220-234

The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée

Author keywords

anthocyanins; High pressure processing; shelf life; strawberries; vitamin C

Indexed keywords

ANTHOCYANINS; COLD STORAGE; HIGH PRESSURE EFFECTS;

EID: 84991384857     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2016.1172072     Document Type: Article
Times cited : (36)

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