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Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages.
J Food Sci. 2013 Feb;78(2):E199-205. doi: 10.1111/1750-3841.12029. Epub 2013 Jan 30.
J Food Sci. 2013.
PMID: 23363294
Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage.
Ferragut V, Valencia-Flores DC, Pérez-González M, Gallardo J, Hernández-Herrero M.
Ferragut V, et al. Among authors: valencia flores dc.
Foods. 2015 May 20;4(2):159-172. doi: 10.3390/foods4020159.
Foods. 2015.
PMID: 28231196
Free PMC article.
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