Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.) - Concepedia

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Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)

139

Citations

41

References

2013

Year

Ying Xin, Min Zhang, Benu Adhikari

Journal of Food Engineering

Food ChemistryUltrasound-assisted Osmotic DehydrationBotrytis LL. VarThermal ProcessingFood ProcessingPlant PhysiologyHealth Sciences

References

	Year	Citations

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