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Journal: Foods, 2022
Volume: 11
Number: 632
632
Article: Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée
Authors: by Huihui Niu, Lei Yuan, Hengle Zhou, Yurou Yun, Jian Li, Jun Tian, Kui Zhong and Linyan Zhou
Link: https://www.mdpi.com/2304-8158/11/5/632

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