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High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
García-Parra, J., González-Cebrino, F., Delgado, J., Cava, R., Ramírez, R.Volume:
98
Language:
english
Journal:
Food and Bioproducts Processing
DOI:
10.1016/j.fbp.2016.01.006
Date:
April, 2016
File:
PDF, 887 KB
english, 2016