Article ISI SCOPUS
FOOD CHEMISTRY  (2013)

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

Kebede, BT; Grauwet, T; Tabilo-Munizaga, G; Palmers, S; Vervoort, L; Hendrickx, M; Van Loey, A

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Título según WOS: Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes
Título según SCOPUS: Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes
Título de la Revista: FOOD CHEMISTRY
Volumen: 141
Número: 3
Editorial: Elsevier Ltd.
Fecha de publicación: 2013
Página de inicio: 1603
Página final: 1613
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S0308814613006997
DOI:

10.1016/j.foodchem.2013.05.097
Notas: ISI, SCOPUS