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Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing

Crossref DOI link: https://doi.org/10.1007/s11947-018-2215-1

Published Online: 2018-12-03

Published Print: 2019-03

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

Authors

Dermesonlouoglou, Efimia K. https://orcid.org/0000-0001-6767-8877
Angelikaki, Faidra

Giannakourou, Maria C.

Katsaros, George J.

Taoukis, Petros S.
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Text and Data Mining valid from 2018-12-03
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Article History

Received: 13 August 2018

Accepted: 14 November 2018

First Online: 3 December 2018