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1 Ergebnisse
1
High–Pressure Processing vs. Thermal Treatment: Effect on t..:
Gabriela Lorena Salazar-Orbea
;
Rocío García-Villalba
;
Francisco A. Tomás-Barberán
.
https://www.mdpi.com/2304-8158/10/12/2919. , 2021
Link:
https://doi.org/10.3390/foods10122919
RT Journal T1
High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:024d25814d904052883e950cde0eef84&Exemplar=1&LAN=DE A1 Gabriela Lorena Salazar-Orbea A1 Rocío García-Villalba A1 Francisco A. Tomás-Barberán A1 Luis Manuel Sánchez-Siles PB MDPI AG YR 2021 K1 polyphenols K1 apple K1 strawberry K1 bioactive compounds K1 food processing K1 high-pressure processing K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/12/2919 LK http://dx.doi.org/https://doi.org/10.3390/foods10122919 DO https://doi.org/10.3390/foods10122919 SF ELIB - SuUB Bremen
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