C: Food Chemistry
Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”
Version of Record online: 6 DEC 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 1, pages C32–C38, January 2014
How to Cite
Hernández-Carrión, M., Vázquez-Gutiérrez, J. L., Hernando, I. and Quiles, A. (2014), Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”. Journal of Food Science, 79: C32–C38. doi: 10.1111/1750-3841.12321
- Issue online: 24 JAN 2014
- Version of Record online: 6 DEC 2013
- Manuscript Accepted: 30 OCT 2013
- Manuscript Received: 4 SEP 2013
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