المؤلفون: George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou, Petros Taoukis

المصدر: Foods, Vol 13, Iss 9, p 1410 (2024)

مصطلحات موضوعية: Spinacia oleracea, leafy vegetables, nonthermal processing, osmotic dehydration, pulsed electric fields, shelf-life study, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/9/1410; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/ffdbf53974584a49b47c9bbb80e4fd60