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Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation
Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes with aromatic compounds could represent an interesting method for product innovation. This study w...
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| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6801263/ https://ncbi.nlm.nih.gov/pubmed/31686672 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03935-y |
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