Effect of electric field and osmotic pre-treatments on quality of apples after freezing–thawing

Innovative Food Science & Emerging Technologies - Tập 29 - Trang 23-30 - 2015
O. Parniakov1,2, N.I. Lebovka1,2, O. Bals1, E. Vorobiev1
1Sorbonne Universités, Université de Technologie de Compiègne, Département de Génie des procédés industriels, Unité Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, B.P. 20529, 60205, Compiègne Cedex, France
2Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv, 03142, Ukraine

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