Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzyme

Autor:	Ravi Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, K. B. Sankalpa, G. N. Ashitha, V. Prithviraj
Rok vydání:	2023
Zdroj:	Enzyme Inactivation in Food Processing ISBN: 9781003331797
DOI:	10.1201/9781003331797-7
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9f3dcf5bb1c983e34be3c4a571e3b023 https://doi.org/10.1201/9781003331797-7 Zobrazit plný text záznamu