Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

M. Morales-de la Peña, B. Salinas-Roca, Z. Escobedo-Avellaneda, O. Martín-Belloso, J. Welti-Chanes*

*Autor corresponent d’aquest treball

Producció científica: Article en revista indexada › Article › Avaluat per experts

22 Cites (Scopus)

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Agricultural and Biological Sciences

Earth and Planetary Sciences

Food Science