Title: Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: a comparative study
Authors: De Roeck, Ans
Mols, Jan
Duvetter, Thomas
Van Loey, Ann
Hendrickx, Marc # ×
Issue Date: Jun-2010
Publisher: Applied Science Publishers
Series Title: Food Chemistry vol:120 issue:4 pages:1104-1112
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science