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.
Journal:
LWT

ISSN: 0023-6438

Year of publication: 2024

Volume: 206

Type: Article

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