Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

© 2020 by the authors.

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Bibliographic Details
Main Authors: Diez-Sánchez, Elena, Martínez, Antonio, Rodrigo, Dolores, Quiles, Amparo, Hernando, Isabel
Other Authors: CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Format: artículo biblioteca
Published: Multidisciplinary Digital Publishing Institute 2020-04-01
Subjects:Antioxidant capacity, Microbial inactivation, Image analysis, High pressure processing, Total phenolic content,
Online Access:http://hdl.handle.net/10261/209451
http://dx.doi.org/10.13039/100007652
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100011033
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Summary:© 2020 by the authors.

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