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Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée |
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Titel: |
Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée |
Auteur: |
González-Cebrino, Francisco Durán, Rocío Delgado-Adámez, Jonathan Contador, Rebeca Bernabé, Rosario Ramírez |
Verschenen in: |
Food science and technology international |
Paginering: |
Jaargang 22 (2016) nr. 3 pagina's 235-245 |
Jaar: |
2016-04 |
Inhoud: |
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Uitgever: |
SAGE Publications, Sage UK: London, England |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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