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      Effect of pH on Color and Texture of Food Products

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          The antioxidants of higher plants

          Richard Larson (1988)
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            Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

            Anna Podsędek (2007)
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              Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH

              P. Cotter, George Hill (2003)
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                Author and article information

                Journal
                Title: Food Engineering Reviews
                Abbreviated Title: Food Eng Rev
                Publisher: Springer Nature
                ISSN (Print): 1866-7910
                ISSN (Electronic): 1866-7929
                Publication date Created: September 2013
                Publication date (Print): May 9 2013
                Volume: 5
                Issue: 3
                Pages: 158-170
                Article
                DOI: 10.1007/s12393-013-9067-2
                SO-VID: 31e59375-632c-482a-966e-9b24121900e9
                Copyright © © 2013
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