Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots
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| Description | article by Tara Grauwet et al published 12 September 2014 in European Food Research and Technology |
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author: Marc E.G. Hendrickx Tara Grauwet Lien Lemmens Liesbeth Vervoort Ann Van Loey |
| Publication date | September 12, 2014 |
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