Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice
BACKGROUND: The consumption of vegetable juices has increased due to their characteristics such as freshness/naturalness, high nutritional value, low in calories, and for being a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace t...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/30871 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/30871 |