Katsouli, M.; Dermesonlouoglou, E.; Dimopoulos, G.; Karafantalou, E.; Giannakourou, M.; Taoukis, P.
Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods 2024, 13, 171.
https://doi.org/10.3390/foods13010171
AMA Style
Katsouli M, Dermesonlouoglou E, Dimopoulos G, Karafantalou E, Giannakourou M, Taoukis P.
Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods. 2024; 13(1):171.
https://doi.org/10.3390/foods13010171
Chicago/Turabian Style
Katsouli, Maria, Efimia Dermesonlouoglou, George Dimopoulos, Eleftheria Karafantalou, Maria Giannakourou, and Petros Taoukis.
2024. "Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes" Foods 13, no. 1: 171.
https://doi.org/10.3390/foods13010171
APA Style
Katsouli, M., Dermesonlouoglou, E., Dimopoulos, G., Karafantalou, E., Giannakourou, M., & Taoukis, P.
(2024). Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods, 13(1), 171.
https://doi.org/10.3390/foods13010171
