Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation

  1. Lemos, Á.T.
  2. Casal, S.
  3. Barba, F.J.
  4. Phimolsiripol, Y.
  5. Delgadillo, I.
  6. Saraiva, J.A.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2022

Volum: 387

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2022.132887 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus