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Promoting the preservation of strawberry by supercritical CO2 drying

Alessandro Zambon1, Pierantonio Facco1, Gianluca Morbiato1

  • 1Department of Industrial Engineering, University of Padova, via Marzolo 9, 35131 Padova, Italy.

Food Chemistry
|August 2, 2022
PubMed

Keywords:
Carbon dioxideMicrobial inactivationNutritional evaluationStrawberrySupercritical drying

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