Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage
Crossref DOI link: https://doi.org/10.1007/s13197-016-2482-7
Published Online: 2017-02-09
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sandate-Flores, Luisaldo
Rostro-Alanis, Magdalena de J.
Mancera-Andrade, Elena Ivonne
Esquivel-Hernandez, Diego A.
Brambila-Paz, Carlos
Parra-Saldívar, Roberto
Welti-Chanes, Jorge
Escobedo-Avellaneda, Zamantha
Rodríguez-Rodríguez, José
License valid from 2017-02-09