2024-03-29T00:23:58Zhttps://riubu.ubu.es/oai/requestoai: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