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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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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | 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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