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Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing Journal article
Trends in Food Science and Technology, 2020,Volume: 106,Page: 365-381
Authors:  Xia,Qiang;  Zheng,Yuanrong;  Liu,Zhenmin;  Cao,Jinxuan;  Chen,Xiaojia;  Liu,Lianliang;  Yu,Huaning;  Barba,Francisco J.;  Pan,Daodong
Favorite |  | TC[WOS]:3 TC[Scopus]:4 | Submit date:2021/03/02
Aromas Compounds  Fingerprint  Flavor Tailoring  High Hydrostatic Pressure  Nonthermal Effects  Volatile Organic Compounds