Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

标题
Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos
作者
关键词
-
出版物
CyTA-Journal of Food
Volume 9, Issue 4, Pages 351-364
出版商
Informa UK Limited
发表日期
2011-11-04
DOI
10.1080/19476337.2011.616959

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