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Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh-cut pumpkin (Cucurbita pepo) |
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| Authors: | Xinna Hu Tao Ma Le Ao Huan Kang Xiaosong Hu Yi Song Xiaojun Liao |
| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China;3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, China |
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