Effect of Thermal Blanching and of High Pressure Treatments on Sweet Green and Red Bell Pepper Fruits (Capsicum Annuum L.)

AuthID
 P-004-055
7
Author(s)
Van Loey, A
·
Smout, C
·
Hendrickx, M
Tipo de Documento
Article
Year published
2008
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 107, Número: 4, Páginas: 1436-1449 (14)
Indexing
Wos®
Scopus®
Crossref®155
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-36448941440
Wos: WOS:000252004300011
Source Identifiers
ISSN: 0308-8146
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