Article ISI SCOPUS
Innovative Food Science & Emerging Technologies  (2016)

Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)

Moreno, J; Gonzales, M; Zúñiga P; Petzold, G.; Mella, K; Muñoz, O.

Más información

Título según WOS: Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)
Título según SCOPUS: Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)
Título de la Revista: Innovative Food Science & Emerging Technologies
Volumen: 36
Editorial: Elsevier Ltd.
Fecha de publicación: 2016
Página de inicio: 112
Página final: 119
Idioma: English
DOI:

10.1016/j.ifset.2016.06.005
Notas: ISI, SCOPUS