2024-03-28T11:56:03Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/45812022-04-20T12:56:08Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569
http://hdl.handle.net/10259/4581/ore.xml
2017-09-05T10:01:26Z
2017-09-05T10:01:26Z
Repositorio Institucional de la Universidad de Burgos
Enzymatic inactivation of apple juice 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
Beltrán Calvo, Sagrario
García Solaesa, Ángela
Melgosa Gómez, Rodrigo
2017-09-05T10:01:26Z
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