Inactivation of Pepper (Capsicum Annuum) Pectin Methylesterase by Combined High-Pressure and Temperature Treatments

AuthID
 P-004-JXK
5
Author(s)
Van Loey, A
·
Smout, C
·
Hendrickx, M
Tipo de Documento
Article
Year published
2006
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 75, Número: 1, Páginas: 50-58 (9)
Indexing
Wos®
Scopus®
Crossref®34
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-31944446977
Wos: WOS:000236311700007
Source Identifiers
ISSN: 0260-8774
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