Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

  1. Salar, F.J.
  2. Díaz-Morcillo, A.
  3. Fayos-Fernández, J.
  4. Monzó-Cabrera, J.
  5. Sánchez-Bravo, P.
  6. Domínguez-Perles, R.
  7. Fernández, P.S.
  8. García-Viguera, C.
  9. Periago, P.M.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2024

Volume: 13

Issue: 1

Type: Article

DOI: 10.3390/FOODS13010101 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus