Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

已完结 10 由立秋发布于 2024/9/11 13:14:54

DOI:10.1080/10942912.2019.1640737
文献类型：期刊论文
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文献链接：https://doi.org/10.1080/10942912.2019.1640737

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Abstract：ABSTRACT High-pressure processing (HPP) is a novel non-thermal processing technology, ensuring the safety of food products, as well as preserving their nutritional and functional characteris

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