Chapter 4 - Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing
| Autor: | Trych, Urszula, Buniowska, Magdalena, Skąpska, Sylwia, Zhu, Zhenzhou, Bi, Jinfeng, Liu, Xuan, Barba, Francisco J., Marszałek, Krystian |
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| Zdroj: | In Present and Future of High Pressure Processing 2020:87-109 |
| Databáze: | ScienceDirect |
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