Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

Published 2011 View Full Article

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Title
Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 1, Pages 50-57
Publisher
Elsevier BV
Online
2011-07-23
DOI
10.1016/j.lwt.2011.07.006

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