Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

  1. Giavoni, M.
  2. Villanueva-Suárez, M.J.
  3. Peña-Armada, R.D.L.
  4. Garcia-Alonso, A.
  5. Mateos-Aparicio, I.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2022

Volumen: 11

Número: 13

Type: Article

DOI: 10.3390/FOODS11131973 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus