Storage stability of vitamin C fortified purple mashed potatoes processed with microwave-assisted thermal sterilization system
Quality changes in ready-to-eat, shelf-stable foods, during storage can be influenced by many factors, such as processing, storage conditions, and the barrier properties of the packaging. This research investigated retention of vitamin C and anthocyanin in purple mashed potatoes as influenced by pac...
Tallennettuna:
| Päätekijät: | , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Maximum Academic Press
2023-04-01
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| Sarja: | Food Innovation and Advances |
| Aiheet: | |
| Linkit: | https://www.maxapress.com/article/doi/10.48130/FIA-2023-0013 |
| Tagit: |
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