Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology

dc.creatorPreciado-Iñiga G.E., Amador-Espejo G.G., Bárcenas M.E.
dc.date2020-12-11T06:40:51Z
dc.date2020-12-11T06:40:51Z
dc.date2018
dc.date.accessioned2023-07-21T20:21:48Z
dc.date.available2023-07-21T20:21:48Z
dc.identifier2-s2.0-85038640232
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13423
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745546
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85038640232&doi=10.1007%2fs13197-017-2985-x&partnerID=40&md5=ced991843fe2c4434eff97bae775f7f9
dc.sourceJournal of Food Science and Technology
dc.titleBlanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology
dc.typeArticle


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