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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 10

Mota: Artikulua

DOI: 10.3390/FOODS10102416 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus