PUBLICACIÓN

Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Miguel-Pintado C., Nogales S., Fernandez-Leon A.M., Delgado-Adamez J., Hernandez T., Lozano M., Canada-Canada F., Ramirez R.

2013 LWT-FOOD SCIENCE AND TECHNOLOGY

Food Science (Q1)

JCR: 2.468

SJR: 1.377


CITAS

10

DOI

10.1016/j.lwt.2013.05.026

EID

2-s2.0-84879786835

ISSN

0023-6438

BIBTEX

@article{RID:0209160707889-3, title = {Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage}, journal = {Lwt-Food Science and Technology}, year = {2013}, author = {Miguel-Pintado, Cristina and Nogales, Sergio and Fernandez-Leon, Ana M. and Delgado-Adamez, Jonathan and Hernandez, Teresa and Lozano, Mercedes and Canada-Canada, Florentina and Ramirez, Rosario}, volume = {54}, number = {1}, pages = {278-284} }


AUTORES DE LA UEX