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