Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium Officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation

AuthID
 P-002-MDC
4
Author(s)
Tipo de Documento
Article
Year published
2011
Publicado
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 4, Número: 7, Páginas: 1197-1204 (8)
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Wos®
Scopus®
Crossref®27
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-80051552254
Wos: WOS:000293791000010
Source Identifiers
ISSN: 1935-5130
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