Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée

Literals

• ou:editorial
  • Consejo Superior de Investigaciones Científicas (CSIC)
• fabio:hasPublicationYear
  • 2016
• dcterms:contributor
  • Ramírez Bernabé, María Rosario
• vivo:identifier
  • 2016-946
• bibo:issn
  • 1082-0132
• bibo:page_range
  • 235 - 245
• dcterms:publisher
  • Food science and technology international = Ciencia y tecnología de alimentos internacional
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée
• ou:urlDialnet
  • https://dialnet.unirioja.es/servlet/articulo?codigo=5782769
• bibo:volume
  • 22

Typed Literals

• dcterms:created
  • 2017-01-17T00:00:00 (xsd:dateTime)
• dcterms:modified
  • 2019-07-16T00:00:00 (xsd:dateTime)

Relations

• ou:publicadaEnRevista
  • FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA ROSARIO RAMÍREZ BERNABÉ