Evaluation of the effect of high pressure in quality of edible flowers: Viola × wittrockiana
Edible flowers are becoming more popular, but they are quite perishable, with a very short shelf life. So, the industry is interested in improving their marketability, not only as fresh but also as processed products. High Pressure Processing (HPP) is an innovative, emerging technology already in us...
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/17053 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/17053 |