Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages

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2015-06-01
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Jimenez-Aguilar, Dulce María
Escobedo-Avellaneda, Zamantha
Martín Belloso, OlgaMartín Belloso, Olga - ORCID ID
Gutiérrez-Uribe, Janet
Valdez-Fragoso, Aurora
García-García, Rebeca
Torres, José Antonio
Welti-Chanes, Jorge
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Food Engineering Reviews, 2015, vol. 7, num. 2, p. 198-208