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[HTML][HTML] Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

M Jönsson, L Allahgholi, M Rayner… - Frontiers in Food …, 2023 - frontiersin.org
Introducing seaweed to new food markets entails new challenges concerning efficient
preservation. Hence, this study explores high-pressure processing (HPP) as an alternative …
被引用次数：8 相关文章

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima.

M Jönsson, L Allahgholi, M Rayner… - 2023 - cabidigitallibrary.org
Introducing seaweed to new food markets entails new challenges concerning efficient
preservation. Hence, this study explores high-pressure processing (HPP) as an alternative …

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

M Jönsson, L Allahgholi, M Rayner… - Frontiers in Food …, 2023 - lup.lub.lu.se
Introducing seaweed to new food markets entails new challenges concerning efficient
preservation. Hence, this study explores high-pressure processing (HPP) as an alternative …

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

M Jönsson, L Allahgholi, M Rayner… - Frontiers in Food …, 2023 - portal.research.lu.se
Introducing seaweed to new food markets entails new challenges concerning efficient
preservation. Hence, this study explores high-pressure processing (HPP) as an alternative …

[引用][C] Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

M Jönsson, L Allahgholi, M Rayner, EN Karlsson - portal.research.lu.se
Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown
macroalgae <i>Saccharina latissima</i> – Research output — Lund University Skip to main …