Psychrolab: Fast growing, psychrotrophic spoilage lactic acid bacteria in cold stored food products lead to significant shortening of the microbial shelf life.
A multiomics integrative analysis of color de-synchronization with softening of 'Hass' avocado fruit: A first insight into a complex physiological disorder
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
Comparative evaluation of an advanced electrocoagulation treatment system versus a conventional lime softening treatment for removing Ca2+, SO42−, and Mn in groundwater