Pulsed Electric Field in Combination with Vacuum Impregnation with Trehalose Improves the Freezing Tolerance of Spinach Leaves

AuthID
 P-003-WKS
4
Author(s)
Phoon, PY
·
Document Type
Article
Year published
2008
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 88, Issue: 1, Pages: 144-148 (5)
Indexing
Wos®
Scopus®
Crossref®104
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-41849124142
Wos: WOS:000256159700016
Source Identifiers
ISSN: 0260-8774
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