TY  - GEN 
AU  - Trigueros Andrés, Ester
AU  - Illera Gigante, Alba Ester
AU  - Sanz Díez, Mª Teresa
AU  - Melgosa Gómez, Rodrigo
AU  - García Solaesa, Ángela
AU  - Beltrán Calvo, Sagrario
PY  - 2017
UR  - http://hdl.handle.net/10259/4579
AB  - Among the recent non-thermal technologies developed, HPCD treatment has been shown to be effective for the inactivation of microorganisms and enzymes avoiding food exposure to
the adverse effects of high temperatures. Processing of tomato juice can...
LA  - eng
KW  - Ingeniería química
KW  - Chemical engineering
TI  - Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice
ER  -