García-Parra, Jesús <br/><br/>
Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.  [electronic resource] 

 -  Journal of food science  May 2011 
 - C618-25 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02129.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beverages--analysis<br/>Carotenoids--analysis<br/>Chemical Phenomena<br/>Food Microbiology<br/>Food Preservation--methods<br/>Food Storage--methods<br/>Fruit--chemistry<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Nutritive Value<br/>Pasteurization<br/>Polyphenols--analysis<br/>Pressure<br/>Prunus--chemistry<br/>Refrigeration