Publication | Open Access
The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure
31
Citations
49
References
2017
Year
Food ChemistryHigh Pressure HomogenizationEngineeringBiochemistryBiotechnologyBiochemical EngineeringTomato Purée ConsistencyRipeningPlant ProteomicsSerum Pectin StructurePlant PhysiologyBiomolecular Engineering
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