Caricamento...
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...
Salvato in:
| Pubblicato in: | J Food Sci Technol |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|