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1 Ergebnisse
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Chemometric Comparison of High-Pressure Processing and Ther..:
Marko Škegro
;
Predrag Putnik
;
Danijela Bursać Kovačević
...
https://www.mdpi.com/2304-8158/10/6/1167. , 2021
Link:
https://doi.org/10.3390/foods10061167
RT Journal T1
Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e77f9bf8cad043eda1d7a80a23c7eec3&Exemplar=1&LAN=DE A1 Marko Škegro A1 Predrag Putnik A1 Danijela Bursać Kovačević A1 Ana Petra Kovač A1 Lidija Salkić A1 Iva Čanak A1 Jadranka Frece A1 Sandra Zavadlav A1 Damir Ježek PB MDPI AG YR 2021 K1 high-pressure processing K1 thermal pasteurization K1 smoothie K1 storage K1 quality K1 bioactive compounds K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/6/1167 LK http://dx.doi.org/https://doi.org/10.3390/foods10061167 DO https://doi.org/10.3390/foods10061167 SF ELIB - SuUB Bremen
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