Effects of high pressure processing on bioactive compounds in spinach and rosehip puree
Crossref DOI link: https://doi.org/10.1007/s00217-017-2964-5
Published Online: 2017-08-14
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Westphal, Anna
Schwarzenbolz, Uwe
Böhm, Volker
License valid from 2017-08-14