Influence of ultra-high pressure-homogenisation on antioxidants in fruit juice

Ángela Suárez Jacobo, Jordi Saldo, Ramón Gervilla, Victor R Preedy (Editor)

Research output: Chapter in BookChapterResearch

Original languageEnglish
Title of host publicationProcessing and Impact on Antioxidants in Beverages
Place of PublicationAmsterdam (NL)
Pages-
Edition1
Publication statusPublished - 1 Jan 2014

Cite this

Jacobo, Á. S., Saldo, J., Gervilla, R., & Preedy, V. R. (Ed.) (2014). Influence of ultra-high pressure-homogenisation on antioxidants in fruit juice. In Processing and Impact on Antioxidants in Beverages (1 ed., pp. -).