García-Parra, J <br/><br/>
Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.  [electronic resource] 

 -  Food science and technology international = Ciencia y tecnologia de los alimentos internacional  Mar 2018 
 - 145-160 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1532-1738 
<br/><br/><label>Standard No.: </label>10.1177/1082013217735965  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Antioxidants--analysis<br/>Ascorbic Acid--chemistry<br/>Catechol Oxidase--chemistry<br/>Crops, Agricultural--chemistry<br/>Electricity--adverse effects<br/>Enzyme Stability<br/>Food Handling<br/>Food Preservation--methods<br/>Food Preservatives--chemistry<br/>Food Quality<br/>Food Storage<br/>Fruit--chemistry<br/>Hot Temperature--adverse effects<br/>Humans<br/>Hydrostatic Pressure--adverse effects<br/>Nutritive Value<br/>Pigments, Biological--analysis<br/>Plant Proteins--chemistry<br/>Prunus domestica--chemistry<br/>Refrigeration<br/>Spain