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

dc.contributor.author	Illera Gigante, Alba Ester
dc.contributor.author	Sanz Díez, Mª Teresa
dc.contributor.author	Benito Román, Oscar
dc.contributor.author	Beltrán Calvo, Sagrario
dc.contributor.author	Melgosa Gómez, Rodrigo
dc.date.accessioned	2018-09-06T11:23:08Z
dc.date.available	2018-09-06T11:23:08Z
dc.date.issued	2018
dc.identifier.uri	http://hdl.handle.net/10259/4915
dc.description	Póster presentado en: 6th International Congress on Green Process Engineering (GPE 2018), 3 a 6 de junio de 2018, Toulouse
dc.description.sponsorship	MINECO and ERDF for financial support of AEI's contract through project CTQ2015-64396-R To JCyL and ERDF for financial support of project BU055U16 and O.Benito-Román’s Post-doctoral contract To MINECO for RM's pre-doctoral contract (BES-2013-063937).	en
dc.format.mimetype	application/pdf
dc.language.iso	eng	es
dc.subject.other	Ingeniería química	es
dc.subject.other	Chemical engineering	en
dc.title	Enzymatic inactivation of apple and tomato juices using HPCD (high pressure carbon dioxide) technology and its effect on the quality parameters of the juice	en
dc.type	info:eu-repo/semantics/conferenceObject
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.relation.projectID	info:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R
dc.relation.projectID	info:eu-repo/grantAgreement/JCyL/BU055U16