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The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers.
Zhang, Fan; Chai, Jingjing; Zhao, Liang; Wang, Yongtao; Liao, Xiaojun.
Afiliación
  • Zhang F; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100085, China.
  • Chai J; National Engineering Research Center for Fruit & Vegetable Processing, Beijing Key Laboratory for Food Nonthermal Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100085, China.
  • Zhao L; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100085, China.
  • Wang Y; National Engineering Research Center for Fruit & Vegetable Processing, Beijing Key Laboratory for Food Nonthermal Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100085, China.
  • Liao X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100085, China.
Foods ; 10(3)2021 Feb 28.
Article en En | MEDLINE | ID: mdl-33670953
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: China