Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

Zamantha Escobedo-Avellaneda, Izaskun Pérez-Simón, María Lavilla-Martín, Ana Baranda-González, Jorge Welti-Chanes
  • Food Science and Technology International, March 2017, SAGE Publications
  • DOI: 10.1177/1082013216678537

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http://dx.doi.org/10.1177/1082013216678537

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