High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
- 14 January 2016
- journal article
- Published by Elsevier BV in Food and Bioproducts Processing
- Vol. 98, 124-132
- https://doi.org/10.1016/j.fbp.2016.01.006
Abstract
No abstract availableKeywords
Funding Information
- INIA (RTA2010-00079-C02)
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