Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration
In: Food and Bioprocess Technology: An International Journal, Jg. 12 (2019), Heft 1, S. 98-109
Online
academicJournal
Zugriff:
Titel: |
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration
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Autor/in / Beteiligte Person: | Luo, Wei ; Tappi, Silvia ; Wang, Chunfang ; Yu, Yong ; Zhu, Songming ; Dalla Rosa, Marco ; Rocculi, Pietro |
Link: | |
Zeitschrift: | Food and Bioprocess Technology: An International Journal, Jg. 12 (2019), Heft 1, S. 98-109 |
Veröffentlichung: | 2019 |
Medientyp: | academicJournal |
ISSN: | 1935-5130 (print) ; 1935-5149 (print) |
DOI: | 10.1007/s11947-018-2196-0 |
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