High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes

被引：0
|
作者：
Liossi, Luciana L. [1 ]
Heckler, Caroline [1 ]
Sant'Ana, Anderson S. [1 ]
机构：
[1] Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, SP, Campinas, Brazil
来源：
Food Research International | 2024年 / 198卷
基金：
巴西圣保罗研究基金会;
关键词：
Fruit juices;
D O I：
10.1016/j.foodres.2024.115316
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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