Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

Journal article, Peer reviewed

Accepted version

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1-s2.0-S0308814618305338-main.pdf (916.4Kb)

URI

http://hdl.handle.net/11250/2494605

Date

2018

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Original version

10.1016/j.foodchem.2018.03.100

Journal

Food Chemistry