The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree. (2019)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.3390/foods9010032
PubMed Identifier: 31905861
Publication URI: http://europepmc.org/abstract/MED/31905861
Type: Journal Article/Review
Volume: 9
Parent Publication: Foods (Basel, Switzerland)
Issue: 1
ISSN: 2304-8158