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Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam
M. Igual, F. Sampedro, N. Martínez-Navarrete, X. FanVolume:
114
Year:
2013
Language:
english
DOI:
10.1016/j.jfoodeng.2012.09.006
File:
PDF, 325 KB
english, 2013