High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study
Tian Yi, Wei Fang, Xiaoqing Xie, Bo Yuan, Mei Lu, Changmou Xu
Research output: Contribution to journal › Article › peer-review
Fingerprint
Dive into the research topics of 'High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study'. Together they form a unique fingerprint.