Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage

Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage

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Bibliographic Details
Published in:ACS food science & technology Vol. 1; no. 10; pp. 1897 - 1908
Main Authors: Teribia, Natalia, Buvé, Carolien, Bonerz, Daniel, Aschoff, Julian, Hendrickx, Marc E., Van Loey, Ann M.
Format: Journal Article
Language:English
Published: 19-11-2021
Online Access:Get full text
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Description
ISSN:2692-1944
2692-1944
DOI:10.1021/acsfoodscitech.1c00241