Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

1. del Carmen Razola-Díaz, M.
2. Volpe, S.
3. Gómez-Caravaca, A.M.
4. Torrieri, E.
5. Verardo, V.

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DOI: 10.1016/J.LWT.2024.116612 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus