Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage

1. Pérez, P.
2. Hashemi, S.
3. Cano-Lamadrid, M.
4. Martínez-Zamora, L.
5. Gómez, P.A.
6. Artés-Hernández, F.

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DOI: 10.3390/FOODS12203808 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus