Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

Ximenita I. Trejo Araya*, Nicholas Smale, Dimitrios Zabaras, Emma Winley, Ciaràn Forde, Cynthia M. Stewart, A.J. Mawson

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

70 Citations (Scopus)

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Food Science