Article ISI SCOPUS
Innovative Food Science & Emerging Technologies  (2013)

Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith)

Moreno, J; Simpson, R; Pizarro N.; Pavez, C.; Dorvil, F; Petzold, G.; Bugueno G.

Más información

Título según WOS: Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith)
Título según SCOPUS: Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith)
Título de la Revista: Innovative Food Science & Emerging Technologies
Volumen: 20
Editorial: Elsevier Ltd.
Fecha de publicación: 2013
Página de inicio: 198
Página final: 207
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S1466856413000969
DOI:

10.1016/j.ifset.2013.06.006
Notas: ISI, SCOPUS