Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice

  • Flavia Gasperi, Eugenio Aprea, Franco Biasioli, Silvia Carlin, Isabella Endrizzi, Giuseppe Pirretti, Sara Spilimbergo
  • Food Chemistry, July 2009, Elsevier
  • DOI: 10.1016/j.foodchem.2008.11.078

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The following have contributed to this page: Dr Franco Biasioli