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Jesús García-Parra, Rebeca Contador, Jonathan Delgado-Adámez, Francisco González-Cebrino and Rosario Ramírez The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure International Journal of Food Science & Technology 49

Article first published online: 4 DEC 2013 | DOI: 10.1111/ijfs.12418

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