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Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

✍ Scribed by Elizabeth Varela-Santos; Araceli Ochoa-Martinez; Gipsy Tabilo-Munizaga; Juan E. Reyes; Mario Pérez-Won; Vilbett Briones-Labarca; Juliana Morales-Castro


Book ID
116541316
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
813 KB
Volume
13
Category
Article
ISSN
1466-8564

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