| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6664506 | Journal of Food Engineering | 2018 | 39 Pages |
Abstract
Results obtained from this study demonstrate that the integration of PEF in the processing line of tomato fruits prior to SB contributes to the valorization of tomato processing by-products.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
G. Pataro, D. Carullo, Md A. Bakar Siddique, M. Falcone, F. Donsì, G. Ferrari,