High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduc...

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Detalles Bibliográficos
Autores principales: Pallarés, Noelia, Sebastià, Albert, Martínez-Lucas, Vicente, González-Angulo, Mario, Barba, Francisco J., Berrada, Houda, Ferrer, Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233776/
https://www.ncbi.nlm.nih.gov/pubmed/34205651
http://dx.doi.org/10.3390/molecules26123769

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233776/
https://www.ncbi.nlm.nih.gov/pubmed/34205651
http://dx.doi.org/10.3390/molecules26123769

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