Pulsed Electric Field in Combination with Vacuum Impregnation with Trehalose Improves the Freezing Tolerance of Spinach Leaves

AuthID
 P-003-WKS
4
Author(s)
Phoon, PY
·
Tipo de Documento
Article
Year published
2008
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 88, Número: 1, Páginas: 144-148 (5)
Indexing
Wos®
Scopus®
Crossref®104
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-41849124142
Wos: WOS:000256159700016
Source Identifiers
ISSN: 0260-8774
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service