Article ISI SCOPUS
Innovative Food Science & Emerging Technologies  (2012)

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Varela-Santos E.; Ochoa-Martinez A.; Tabilo-Munizaga, G; Pérez-Won, M; Briones-Labarca, V; Morales-Castro J.

Más información

Título según WOS: Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
Título según SCOPUS: Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
Título de la Revista: Innovative Food Science & Emerging Technologies
Volumen: 13
Número: JANUARY
Editorial: Elsevier Ltd.
Fecha de publicación: 2012
Página de inicio: 13
Página final: 22
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84857457659&partnerID=40&md5=f0ab82f957b0b91bc5e64a0451f5d33f
DOI:

10.1016/j.ifset.2011.10.009
Notas: ISI, SCOPUS