Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

S Tewari, R Sehrawat, PK Nema… - Journal of Food …, 2017 - Wiley Online Library
Abstract High Pressure Processing (HPP) is a well‐established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …
被引用次数：81 相关文章
[PDF] researchgate.net

[PDF][PDF] Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

S Tewari, R Sehrawat, PK Nema, BP Kaur - researchgate.net
Abstract High Pressure Processing (HPP) is a well-established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

S Tewari, R Sehrawat, PK Nema, BP Kaur - Journal of Food Biochemistry, 2017 - infona.pl
High Pressure Processing (HPP) is a well‐established nonthermal technology for ensuring
microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

S Tewari, R Sehrawat, PK Nema, BP Kaur - researchgate.net
Abstract High Pressure Processing (HPP) is a well-established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …

[引用][C] Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

S Tewari, R Sehrawat, PK Nema, BP Kaur - 2017