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.

Exporta

Exporta

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exporta

×

El document no es pot exportar perquè pertany a un altre portal.

Text complet

lock_openText complet externo

DOI: 10.1016/J.LWT.2024.116612 GOOGLE SCHOLAR lock_openAccés obert editor

Font de les dades: Scopus