Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage

Publication date: October 2021Source: LWT, Volume 150Author(s): Justyna Szczepańska, Carlos A. Pinto, Sylwia Skąpska, Jorge A. Saraiva, Krystian Marszałek
Source: LWT Food Science and Technology - Category: Food Science Source Type: research