Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée
Article first published online: 18 JUL 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 8, pages C866–C873, August 2012
How to Cite
González-Cebrino, F., García-Parra, J., Contador, R., Tabla, R. and Ramírez, R. (2012), Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée. Journal of Food Science, 77: C866–C873. doi: 10.1111/j.1750-3841.2012.02799.x
- Issue published online: 3 AUG 2012
- Article first published online: 18 JUL 2012
- MS 20120104 Submitted 1/19/2012, Accepted 5/4/2012.
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