High hydrostatic pressure vs. Thermal pasteurization: The effect on the bioactive compound profile of a citrus maqui beverage

1. Salar, F.J.
2. Periago, P.M.
3. Agulló, V.
4. García‐viguera, C.
5. Fernández, P.S.

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lock_openFull text externo lock_openRepositorio Digital de la UPCT handle

DOI: 10.3390/FOODS10102416 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10317/17992

Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openOpen access Handle

Data source: Scopus