Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain langauage summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat, Food Science and Technology International, March 2017, SAGE Publications, DOI: 10.1177/1082013216678537.
You can read the full text:



Be the first to contribute to this page