The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables

• Autores: Lars Wadsö, Ingegerd Sjöholm, Federico Gómez Galindo, Pietro Rocculi
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 8, 2005, págs. 325-331
• Idioma: inglés
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