Promoting the preservation of strawberry by supercritical CO2 drying

被引：0
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作者：
Zambon, Alessandro [1 ]
Facco, Pierantonio [1 ]
Morbiato, Gianluca [1 ]
Toffoletto, Marta [2 ]
Poloniato, Gabriele [3 ]
Sut, Stefania [3 ]
Andrigo, Pietro [1 ]
Dall'Acqua, Stefano [3 ]
de Bernard, Marina [2 ]
Spilimbergo, Sara [1 ]
机构：
[1] Department of Industrial Engineering, University of Padova, via Marzolo 9, Padova,35131, Italy
[2] Department of Biology, University of Padova, via U.Bassi 58/B, Padova,35131, Italy
[3] Department of Pharmaceutical and Pharmacological Science, University of Padova, Via Marzolo 5, Padova,35131, Italy
来源：
Food Chemistry | 2022年 / 397卷
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摘要：
Carbon dioxide
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