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Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
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Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature

Fernandez, M.V. ; Denoya, G.I. ; Jagus, R.J. ; Vaudagna, S.R. ; Agüero, M.V.

Food science & technology, 2019-05, Vol.105, p.206-210 [Periódico revisado por pares]

Elsevier Ltd

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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

Denoya, Gabriela I. ; Vaudagna, Sergio R. ; Chamorro, Verónica C. ; Godoy, M. Fernanda ; Budde, Claudio O. ; Polenta, Gustavo A.

Food science & technology, 2017-05, Vol.78, p.367-372 [Periódico revisado por pares]

Elsevier Ltd

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