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Vázquez Gutiérrez, JL.; Quiles Chuliá, MD.; Vonasek, E.; Jernstedt, JA.; Hernando Hernando, MI.; Nitin, N.; Barrett, D. (2016). High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach. Food Science and Technology International. 22(8):688-698. https://doi.org/10.1177/1082013216642049
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/100716
Título: | High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach | |
Autor: | Vázquez Gutiérrez, José Luis Vonasek, Erica Jernstedt, Judith A. Nitin, Nitin Barrett, Diane | |
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[EN] The Hachiya persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic ...[+]
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Derechos de uso: | Cerrado | |
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Versión del editor: | https://doi.org/10.1177/1082013216642049 | |
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The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the ...[+]
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