![Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nuciferaL.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization]()
Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nuciferaL.) Water: Thermal vs. High-Pressure Carbon Dioxide PasteurizationDe Marchi, Fabiola; Aprea, Eugenio; Endrizzi, Isabella; Charles, Mathilde; Betta, Emanuela; Corollaro, Maria Laura; Cappelletti, Martina; Ferrentino, Giovanna; Spilimbergo, Sara; Gasperi, Flavia · Food and Bioprocess Technology · 2015