[HTML][HTML] Influence of dense phase carbon dioxide and pasteurization treatments on storage quality of guava puree
Guava is a good source of antioxidants and other phytochemicals, and dietary fiber. The
traditional method for preserving guava puree is heat pasteurization, which degrades certain …
traditional method for preserving guava puree is heat pasteurization, which degrades certain …
[HTML][HTML] Inactivation effect and kinetics of cathepsin L from white shrimp (Litopenaeus vannamei) by dense phase carbon dioxide
O Zheng, X Cao, Y Teng, Q Sun, S Liu - Current Research in Food Science, 2024 - Elsevier
The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity
of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects …
of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects …