Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration
Crossref DOI link: https://doi.org/10.1007/s11947-018-2196-0
Published Online: 2018-10-19
Published Print: 2019-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Luo, Wei
Tappi, Silvia
Wang, Chunfang
Yu, Yong
Zhu, Songming http://orcid.org/0000-0002-4287-7463
Dalla Rosa, Marco
Rocculi, Pietro
Text and Data Mining valid from 2018-10-19
Article History
Received: 30 June 2018
Accepted: 8 October 2018
First Online: 19 October 2018