Effect of High Hydrostatic Pressure (HHP) Treatment on Edible Flowers’ Properties
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DOI: 10.1007/s11947-017-1887-2
Abstract: Edible flowers are increasing worldwide because they can improve the appearance, taste, and aesthetic value of food, aspects that the consumer appreciates. However, some of these are highly perishable and have a short shelf-life. To… read more here.
Keywords: treatment; edible flowers; pressure hhp; effect ... See more keywords