Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifungal additives

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-06-22 DOI:10.1080/19476337.2023.2222812

A. Echenique-Martínez, P. A. Ramos-Parra, D. Rodríguez-Sánchez, R. Troncoso-Rojas, A. Islas-Rubio, L. Montoya-Ballesteros, C. Hernández-Brenes

引用次数: 1

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葡萄孢菌诱导草莓果泥的植物营养素降解:高静水压力和合成或天然抗真菌添加剂联合保存方法的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.