Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E) and Antioxidant Activity in Fruit and Vegetable Preparations: A Review.
Saved in:
| Title: | Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E) and Antioxidant Activity in Fruit and Vegetable Preparations: A Review. |
|---|---|
| Authors: | Pérez-Lamela, Concepción1,2, conchipl@uvigo.gal, Torrado-Agrasar, Ana María1,2 |
| Source: | Applied Sciences (2076-3417); Oct2025, Vol. 15 Issue 19, p10699, 35p |
| Database: | Applied Science & Technology Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
Be the first to leave a comment!
