Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
書誌事項
- 公開日
- 2012-01
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- https://www.elsevier.com/legal/tdmrep-license
- DOI
-
- 10.1016/j.ifset.2011.10.009
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Innovative Food Science & Emerging Technologies
-
Innovative Food Science & Emerging Technologies 13 13-22, 2012-01
Elsevier BV
