4VEGA-GLAVEZ A, URIBE E, PEREZ M, et al. Effect of high hydro- static pressure pretreatment on drying kinetics, antioxi-dant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel [J]. LWT-Food Sei Teehnol, 2011, 44(2): 384-391.
5ZHANG F S, DONG P, FENG L, et al. Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage[J]. Food Bioproc Teehnol, 2012, 5(8): 3170- 3180.
