Enzymatic inactivation of apple and tomato juices using HPCD (high pressure carbon dioxide) technology and its effect on the quality parameters of the juice

2026-06-18T05:23:43Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/49152022-04-21T12:57:59Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569

Enzymatic inactivation of apple and tomato juices using HPCD (high pressure carbon dioxide) technology and its effect on the quality parameters of the juice Illera Gigante, Alba Ester Sanz Díez, Mª Teresa Benito Román, Oscar Beltrán Calvo, Sagrario Melgosa Gómez, Rodrigo Póster presentado en: 6th International Congress on Green Process Engineering (GPE 2018), 3 a 6 de junio de 2018, Toulouse 2018-09-06 2018-09-06 2018 info:eu-repo/semantics/conferenceObject http://hdl.handle.net/10259/4915 eng info:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R info:eu-repo/grantAgreement/JCyL/BU055U16 info:eu-repo/semantics/openAccess