Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
Gabriela Inés Denoya, Analía Colletti, Sergio Ramón Vaudagna, Gustavo Alberto Polenta
Topics & Concepts
Food scienceBiotechnologyComputer scienceChemistryBiologyMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsRadiation Effects and Dosimetry