High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient
| Autor: | De la Peña-Armada, R., Rupérez, P., Villanueva-Suarez, M.J., Mateos-Aparicio, I. |
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| Zdroj: | In LWT 1 November 2022 169 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect