High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning
Sulaiman, Alifdalino ; Silva, Filipa V.M.
Food control, 2013-10, Vol.33 (2), p.424-428 [Periódico revisado por pares]Kidlington: Elsevier Ltd
Texto completo disponível