The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables

  1. Sánchez, C.
  2. Baranda, A.B.
  3. De Marañón, I.M.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2014

Volumen: 163

Pages: 37-45

Type: Article

DOI: 10.1016/J.FOODCHEM.2014.04.041 GOOGLE SCHOLAR
La source de données: Scopus