High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
| Autor: | García-Parra, J., González-Cebrino, F., Delgado, J., Cava, R., Ramírez, R. |
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| Zdroj: | In Food and Bioproducts Processing April 2016 98:124-132 |
| Databáze: | ScienceDirect |
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