Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage
Authors: Szczepańska J., Pinto C. A., Skąpska S., Saraiva J. A., Marszałek K.
Published in: LWT - Food Science & Technology, Wydawca:Elsevier
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q1