Work

Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée ( Daucus carota cv. Nantes)

Year: 2015

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.12836

Authors: Sze‐Ying Leong, Indrawati Oey, Danielle Clapperton, Kemal Aganovic, Stefan Toepfl

Institutions: University of Otago, German Institute of Food Technologies

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: University of Otago, Royal Society

OpenAlex ID: W2116954607

FWCI: 1.022

Cites: 31

Cited by: 10

Related to: 10