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Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Tokuşoğlu, Özlem
  • 期刊名称Polish Journal of Food and Nutrition Sciences
  • 作者Tokuşoğlu, Özlem
  • 卷第66卷
  • 期第4期
  • 电子ISSN2083-6007
  • 文件大小412.36KB
  • 发表时间2016-01-1
  • DOI10.1515/pjfns-2015-0011
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