High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Wiley
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/10730 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448 https://doi.org/10.1111/ijfs.15448 |
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