Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato - Concepedia

Concepedia

Publication | Open Access

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

DOI Full Paper Access

121

Citations

55

References

2016

Year

Ricardo N. Pereira, Rui M. Rodrigues, Zlatina Genisheva, Hélder Oliveira, Víctor de Freitas, J. A. Teixeira, António A. Vicente

Food ChemistryPhytochemicalFood-grade PhytochemicalsOhmic Heating

References

	Year	Citations

Page 1