Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

Title
Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies
Authors
Keywords
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Journal
Innovative Food Science & Emerging Technologies
Volume 11, Issue 4, Pages 551-556
Publisher
Elsevier BV
Online
2010-07-17
DOI
10.1016/j.ifset.2010.07.003

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