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The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree. (2019)

First Author: Silva-Espinoza MA
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