(Bio)chemicalreactions duringhigh pressure/high temperatureprocessing affectsafety and quality ofplant-based foods

Van der Plancken I., Verbeyst L., De Vleeschouwer K., Grauwet T., Heinio R. L., Husband F. A., Lille M., Mackie A. R., Van Loey A., Vilijanen K., Henderickx M.. (2011)

Trends in Food Science and Technology, 23, 28-38

Trends in Food Science and Technology, 23, 28-38