Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards
Llorca, Empar, Pons-Gómez, Ana, Besada, Cristina
Published in Food science & technology (01.06.2023)
Published in Food science & technology (01.06.2023)
Get full text
Journal Article