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1 Ergebnisse
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Comparison of the Effect of Hydrostatic and Dynamic High Pr..:
Uranga-Soto, Manuel Alejandro
;
Vargas-Ortiz, Manuel A
;
León-Félix, Josefina
...
info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules27041190. , 2022
Link:
https://hal.inrae.fr/hal-03618636
RT Journal T1
Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar
UL https://suche.suub.uni-bremen.de/peid=base-ftunimontpellier:oai:HAL:hal-03618636v1&Exemplar=1&LAN=DE A1 Uranga-Soto, Manuel Alejandro A1 Vargas-Ortiz, Manuel A A1 León-Félix, Josefina A1 Heredia, José Basilio A1 Muy-Rangel, María Dolores A1 Chevalier-Lucia, Dominique A1 Palmade, Laetitia PB HAL CCSD; MDPI YR 2022 K1 hydrostatic high pressure K1 high-pressure homogenization K1 enzymatic activity K1 color K1 rheology K1 mango nectar K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering JF info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules27041190 LK http://dx.doi.org/https://hal.inrae.fr/hal-03618636 DO https://hal.inrae.fr/hal-03618636 SF ELIB - SuUB Bremen
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