High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme

Literals

bibo:volume
- 98
dcterms:creator
- García-Parra J.
dcterms:contributor
- Garcia-Parra J., Gonzalez-Cebrino F., Delgado J., Cava R., Ramirez R.
ou:bibtex
- @article{Cava2016,title = {High pressure assisted thermal processing of pumpkin pur{\'e}e: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme},journal = {Food and Bioproducts Processing},year = {2016},volume = {98},pages = {124-132},author = {Garc{\'i}a-Parra, J. and Gonz{\'a}lez-Cebrino, F. and Delgado, J. and Cava, R. and Ram{\'i}rez, R.}}
bibo:doi
- 10.1016/j.fbp.2016.01.006
fabio:hasPublicationYear
- 2016
ou:eid
- 2-s2.0-84955455901
vivo:identifier
- 2016-875
bibo:issn
- 0960-3085
bibo:page_range
- 124-132
dcterms:publisher
- Food and Bioproducts Processing
ou:tipoPublicacion
- Article
dcterms:title
- High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84955455901&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84955455901&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84955455901&origin=inward