| 000 | 01589 a2200433 4500 | ||
|---|---|---|---|
| 005 | 20250516082850.0 | ||
| 264 | 0 | _c20120725 | |
| 008 | 201207s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2011.02129.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
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| 100 | 1 | _aGarcía-Parra, Jesús | |
| 245 | 0 | 0 |
_aEffect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage. _h[electronic resource] |
| 260 |
_bJournal of food science _cMay 2011 |
||
| 300 |
_aC618-25 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aBeverages _xanalysis |
| 650 | 0 | 4 |
_aCarotenoids _xanalysis |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 |
_aFood Storage _xmethods |
| 650 | 0 | 4 |
_aFruit _xchemistry |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 | _aPasteurization |
| 650 | 0 | 4 |
_aPolyphenols _xanalysis |
| 650 | 0 | 4 | _aPressure |
| 650 | 0 | 4 |
_aPrunus _xchemistry |
| 650 | 0 | 4 | _aRefrigeration |
| 700 | 1 | _aGonzález-Cebrino, Francisco | |
| 700 | 1 | _aDelgado, Jonathan | |
| 700 | 1 | _aLozano, Mercedes | |
| 700 | 1 | _aHernández, Teresa | |
| 700 | 1 | _aRamírez, Rosario | |
| 773 | 0 |
_tJournal of food science _gvol. 76 _gno. 4 _gp. C618-25 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2011.02129.x _zAvailable from publisher's website |
| 999 |
_c21622249 _d21622249 |
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