High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

  1. De la Peña-Armada, R.
  2. Rupérez, P.
  3. Villanueva-Suarez, M.J.
  4. Mateos-Aparicio, I.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2022

Volum: 169

Tipus: Article

DOI: 10.1016/J.LWT.2022.113968 GOOGLE SCHOLAR lock_openAccés obert editor

Objetivos de desarrollo sostenible

Font de les dades: Scopus