Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

  1. Marszałek, K.
  2. Szczepańska, J.
  3. Starzonek, S.
  4. Woźniak, Ł.
  5. Trych, U.
  6. Skąpska, S.
  7. Rzoska, S.
  8. Saraiva, J.A.
  9. Lorenzo, J.M.
  10. Barba, F.J.
Revista:
Journal of Food Process Engineering

ISSN: 1745-4530 0145-8876

Ano de publicación: 2019

Volume: 42

Número: 4

Tipo: Artigo

DOI: 10.1111/JFPE.13034 GOOGLE SCHOLAR

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