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

Crossref DOI link: https://doi.org/10.1007/s11947-018-2090-9

Published Online: 2018-03-15

Published Print: 2018-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Morales-de la Peña, M.

Salinas-Roca, B.

Escobedo-Avellaneda, Z.

Martín-Belloso, O.

Welti-Chanes, J. https://orcid.org/0000-0002-0427-7547
Funding

Funding for this research was provided by:

Instituto Tecnológico y de Estudios Superiores de Monterrey (Research Chair Founds CAT 200 and CDB081)
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Article History

Received: 13 July 2017

Accepted: 7 March 2018

First Online: 15 March 2018

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