Article

Grauwet, T., Kebede, B. T., Delgado, R., Lemmens, L., Manzoni, F., Vervoort, L., Hendrickx, M., Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Van Loey, A. (2015) Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. European Food Research and Technology, 240 (1). pp. 183-198. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-014-2319-4