Publication | Open Access

Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

Food ChemistryStrawberry PureesEngineeringEnvironmental EngineeringBiochemical EngineeringBiotechnologyPolyphenoloxidase Inactivation KineticsHigh PressureFood ProcessingPost-harvest PhysiologyChemical KineticsFood TechnologyFood SafetyHealth Sciences