Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins

The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole gra...

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Váldodahkkit: Antonio Morata (Dahkki), Juan Manuel del Fresno (Dahkki), Mohsen Gavahian (Dahkki), Buenaventura Guamis (Dahkki), Felipe Palomero (Dahkki), Carmen López (Dahkki)
Materiálatiipa: Girji
Almmustuhtton: MDPI AG, 2023-09-01T00:00:00Z.
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3rd Floor Main Library

oažžasuvvan: 3rd Floor Main Library
Hildobáiki: A1234.567
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