2024-03-28T23:52:40Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/49152022-04-21T12:57:59Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569
00925njm 22002777a 4500
dc
Illera Gigante, Alba Ester
author
Sanz Díez, Mª Teresa
author
Benito Román, Oscar
author
Beltrán Calvo, Sagrario
author
Melgosa Gómez, Rodrigo
author
2018
http://hdl.handle.net/10259/4915
Enzymatic inactivation of apple and tomato juices using HPCD (high pressure carbon dioxide) technology and its effect on the quality parameters of the juice