Stabilization of Red Fruit-Based Smoothies by High Pressure...

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Journal of the Science of Food and Agriculture 2016 / 05

Stabilization of Red Fruit-Based Smoothies by High Pressure Processing. Part B. Effects on sensory quality and selected nutrients

Hurtado, Adriana, Guàrdia, Maria Dolors, Picouet, Pierre, Jofré, Anna, Ros, José María, Bañón, Sancho
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.7795
Date:
May, 2016
File:
PDF, 113 KB
english, 2016
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