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	1.	Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”. [electronic resource] by Hernández-Carrión, M Vázquez-Gutiérrez, J L Hernando, I Quiles, A Producer: 20140929 In: Journal of food science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality. [electronic resource] by Hernández-Carrión, M Tárrega, A Hernando, I Fiszman, S M Quiles, A Producer: 20150129 In: Food & function vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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