Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment
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 characteristics, and avoiding the harmful effects of traditional thermal technologies. This study examined the inactivation of mic...
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| 主要な著者: | , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Taylor & Francis Group
2019-01-01
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| シリーズ: | International Journal of Food Properties |
| 主題: | |
| オンライン･アクセス: | http://dx.doi.org/10.1080/10942912.2019.1640737 |
| タグ: |
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