Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

Detalles Bibliográficos
Autores principales: Cano-Lamadrid, Marina, Artés-Hernández, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Editorial
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656200/
https://www.ncbi.nlm.nih.gov/pubmed/36360013
http://dx.doi.org/10.3390/foods11213400

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656200/
https://www.ncbi.nlm.nih.gov/pubmed/36360013
http://dx.doi.org/10.3390/foods11213400

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