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.

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DOI: 10.1016/J.LWT.2022.113968 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

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Data source: Scopus