The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

Published 2010 View Full Article

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Title
The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 2, Pages 245-253
Publisher
Elsevier BV
Online
2010-04-10
DOI
10.1016/j.jfoodeng.2010.04.006

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