Article ISI
Innovative Food Science and 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-Martínez, A., Pérez-Won, M., Tabilo-Munizaga, G., Reyes, JE., Briones, V., Morales-Castro, J.