Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables
Crossref DOI link: https://doi.org/10.1007/s00217-017-2860-z
Published Online: 2017-03-22
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Florkiewicz, Adam
Ciska, Ewa
Filipiak-Florkiewicz, Agnieszka
Topolska, Kinga
License valid from 2017-03-22