(PDF) Effect of High Hydrostatic Pressure Processing

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – A Review

Polish Journal of Food and Nutrition Sciences - Poland

doi 10.1515/pjfns-2015-0011

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Date

December 31, 2016

Authors

Özlem Tokuşoğlu

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

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