Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality

[Image: see text] Pulsed electric fields (PEFs) are often used to pretreat foods to enhance subsequent processes, such as drying, where maintaining food product quality is important for consumer satisfaction. This study aims to establish a threshold PEF exposure to determine the doses at which elect...

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Detalles Bibliográficos
Autores principales: Rosenzweig, Zachary, Martin, Abigail, Hackett, Colin, Garcia, Jerrick, Thompson, Gary L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10249097/
https://www.ncbi.nlm.nih.gov/pubmed/37305301
http://dx.doi.org/10.1021/acsomega.3c01454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10249097/
https://www.ncbi.nlm.nih.gov/pubmed/37305301
http://dx.doi.org/10.1021/acsomega.3c01454

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