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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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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | 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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