Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes

Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Vanessa Rios de Souza, Vladimir Popović, Simon Bissonnette, Isabel Ros, Lili Mats, Lisa Duizer, Keith Warriner, Tatiana Koutchma

Source: Innovative Food Science and Emerging Technologies - May 24, 2020 Category: Food Science Source Type: research