Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties
Edible flowers are increasing worldwide because they can improve the appearance, taste, and aesthetic value of food, aspects that the consumer appreciates. However, some of these are highly perishable and have a short shelf-life. To overcome these problems, high hydrostatic pressure (HHP) food proce...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/20895 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/20895 |