New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Food Research International |
Vol/bind | 77 |
Udgave nummer | Part 4 |
Sider (fra-til) | 725-742 |
Antal sider | 18 |
ISSN | 0963-9969 |
DOI | |
Status | Udgivet - 2015 |
- High pressure, Nutritionally valuable compounds, Extractability, Bioavailability, Allergenicity, Salt reduction, Fatty acids, Food contaminants
Forskningsområder
ID: 147626664