Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters
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Recent Advances in Food Processing Using High Hydrostatic Pressure Technology.Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice.High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour
P2860
Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters
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im Jahr 2012 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2012
@uk
name
Application of high hydrostati ...... aluation of quality parameters
@en
Application of high hydrostatic pressure to aloe vera
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label
Application of high hydrostati ...... aluation of quality parameters
@en
Application of high hydrostatic pressure to aloe vera
@nl
prefLabel
Application of high hydrostati ...... aluation of quality parameters
@en
Application of high hydrostatic pressure to aloe vera
@nl
P2093
P1476
Application of high hydrostati ...... aluation of quality parameters
@en
P2093
Antonio Vega-Gálvez
Claudia Giovagnoli
Elsa Uribe
Juan E. Reyes
Judith Vergara
Karina Di Scala
Margarita Miranda
Mario Pérez-Won
P356
10.1016/J.IFSET.2011.07.013
P577
2012-01-01T00:00:00Z