Author response for 'High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches'

Autor:	Marcelo Cristianini, Nancy M. Apóstolo, Sergio Ramon Vaudagna, Claudio Olaf Budde, Gabriela Inés Denoya, Gustavo Alberto Polenta
Rok vydání:	2021
Předmět:	Pascalization Antioxidant Chemistry medicine.medical_treatment medicine Food science
DOI:	10.1111/ijfs.15448/v2/response1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7aed1b8ea93c65e9e1e5246736506df7 https://doi.org/10.1111/ijfs.15448/v2/response1 Zobrazit plný text záznamu