Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes
采用高压热灭菌和欧姆加热对胡萝卜泥进行温和灭菌以及对食品加工污染物和品质属性的影响
期刊:Frontiers in Nutrition
影响因子:4
doi:10.3389/fnut.2021.643837
Maximilian Gratz, Robert Sevenich, Thomas Hoppe, Felix Schottroff, Nevena Vlaskovic, Beverly Belkova, Lucie Chytilova, Maria Filatova, Michal Stupak, Jana Hajslova, Cornelia Rauh, Henry Jaeger
