Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies
Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies
Authors
Keywords
High pressure processing, Smoothies shelf-life, Sensory profile, Sugars and organic acids, Minerals
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