Ultra-High Pressure Processing of Onions: Chemical and Sensory Changes

• 1 October 1994
• journal article
• Published by Elsevier in Lwt - Food Science and Technology
• Vol. 27  (5) , 463-467
• https://doi.org/10.1006/fstl.1994.1093

Abstract

Keywords

• FRESH ONIONS
• PRESSURE TREATMENT
• PPO
• STRUCTURES
• MPA
• RELEASE
• NUMEROUS ENZYMATIC