검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments Gomez PL, Garcia-Loredo A, Salvatori DM, Guerrero S, Alzamora SM Journal of Food Engineering, 107(2), 214, 2011 |
| 2 |
Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior Gomez PL, Alzamora SM, Castro MA, Salvatori DM Journal of Food Engineering, 98(1), 60, 2010 |
| 3 |
Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features Nieto AB, Salvatori DM, Castro MA, Alzamora SM Journal of Food Engineering, 61(2), 269, 2004 |