title: Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet.
authors: B T
authors: BT
authors: Kebede
authors: T
authors: T
authors: Grauwet
authors: L
authors: L
authors: Mutsokoti
authors: S
authors: S
authors: Palmers
authors: L
authors: L
authors: Vervoort
authors: M
authors: M
authors: Hendrickx
authors: A
authors: A
authors: Van Loey
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D028464:Cucurbita / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D019697:Onions / Q000737:chemistry*; D011312:Pressure; D011198:Solanum tuberosum / Q000737:chemistry*; D013696:Temperature