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
Process flowsheet development for selective arsenic removal, lead and antimony recovery from lead softening slag